Japanese Soup Recipes
Japanese Dashi
Ingredients:
- 4 inches gobo (burdock), scrape skin off and thinly shaved into thin strips
- 2oz. carrot, peeled and cut into thin quarter-rounds
- 1/4 lb daikon radish, peeled and cut into thin quarter-rounds
- 1 medium potato, peeled and cut into bite size pieces
- 1/2 chikuwa (fish cake), sliced into thin rounds
- 1/2 block or 1/2 lb cotton tofu
- 4 inches negi, chopped
- 4 cups dashi
- 2 tsp sesame oil
- 2 tsp soy sauce
- 1 tsp salt
Preparation:
Soak gobo strips in water for 5 minutes and drain. Heat sesame oil in a deep pot and saute daikon, gobo, carrot, potato, and chikuwa on medium heat for a minute. Add dashi soup stock in the pot and bring to a boil. Turn down the heat to low and skim off any foam or impurities that rise to the surface. Simmer for about 10 minutes, or until vegetables are softened. Season the soup with soy sauce and salt. Break tofu into bite size pieces with hands and add in the soup. Simmer for a minute. Add negi in the soup. Stop the heat.Makes 4 servings
