Miso soup

Ingredients: (4 servings)

1/2 package soybean curd, soaked in agenerous amount of water
and cut into small cubes
20g Wakame seaweed, cut into bite-size
4 1/2 cup Dashijiru
3 Tbsp. miso
1/2 Welsh onion, sliced
1/2 package fried bean curd, parboiled and draind in a strainer
and cut into 2cm sections
8 taros 

Recipe:

1. Make Dashijiru.
2. Boil Dashijiru. Add taros. Add Miso and dissolve completely. Be careful not to overcook otherwise the Miso flavor will weaken.
3. Boil simmer gently about 3 minutes, then add Wakame seaweed, fried bean curd and soybean curd.
4. Boil for a while and turn off the heat and add chopped Welsh onions, then serve.

Butajiru

Ingredients (4 servings)

30g carrot
30g gobou
50g radish
200g belly of pork
50g ito-konnyaku
3 siitake
2 Welsh onion
900cc dashi
80g miso

Preparation

Slice the gobou thinly as if you were sharpening
a pencil and dip it in water. Then, slice the siitake,
and cut the carrot and the radish into 4cm. @

Boil the ito-konnyaku, and cut into bite sized pieces.

Cut the pork into bite sized pieces

Recipe

1. Heat a saucepan and brown the pork
   pieces on both sides. Then, add the
   carrot, the gobou, the radish and the siitake,
   and fry them.
2. Add ito-konnyaku and dashi. Cook over high
   heat until it boils. Then, cook over medium
   heat until it becomes soft removing
   the scum periodically.
3. Turn off the heat and dissolve
   the miso in the liquid of
   the saucepan. Then, sprinkle the
   Welsh onion on top.

Kinpira-gobo

Ingredients(2 servings)

150g burdock root ("gobo")
50g carrot
1 tablespoon sesame oil (or salad oil)
1 red pepper
a little roasted sesame
2 tablespoon soy
2 teaspoon sugar
2 teaspoon mirin(sweetened sake)
2 teaspoon sake

Preparation

1. Peel and cut the burdock into 5cm lengths, and then cut into small strips. Soak them in water to remove the harshness. Peel and cut the carrot into the same size as the burdock.
2. Put burdock in the bamboo basket to drain.

Recipe

3. Put sesame oil in the pan and fry the burdock over high heat. Put carrots in the pan and fry lightly after the burdock has softened.
   
4. Add the red pepper and seasoning and cook for 2-3 minutes over low heat.
   And then cook them over high heat again until soup is simmers. Remove the red pepper. Remove the seeds from the red pepper and cut it into round slices. Dish burdock and carrot up in a bowl and sprinkle the roast sesames and red pepper over it.

 

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