2
Product(s) Used
Special Diet
Course
SoupMain Ingredient
SeafoodOccasion
Authentic Japanese, HolidaysIngredients
- 1 3/4 cup water
- 1 piece Kombu (5g)
- 1/2 cup Katsuobushi (dried bonito flakes)
- 1 tbsp San-J Tamari Soy Sauce
- 1 tbsp sake
- Pinch of salt
- 1/2 inch large carrot, cut into 1/8-inch-thick rounds
- 1.75 oz spinach
- 2 shrimp, with shells and heads on, deveined
- 2 pieces Kiri mochi (Japanese cut rice cake)
- 2 fresh shiitake mushrooms, stem removed
- 2 slices kamaboko (fish cake), 1/8 inch thick
Directions
- To make dashi, in a large pot, simmer water with dried kombu on medium-low heat for about 20-30 minutes, but don’t let the water boil. Remove the kombu from the pot and discard.
- Turn up the heat to high and bring the water to boil, add katsuobushi to the pot, let it sink in the water and simmer for 30 seconds. Then turn off the heat and let it steep for 10 minutes.
- Using a cheese cloth or a paper towel lined over a strainer, strain the dashi into a large bowl. Pour the dashi back to the pot and add San-J Tamari Soy Sauce, sake, and salt, and set aside.
- Bring a medium pot of water to a boil. Cook carrot to tender for about 2 minutes, remove, and set aside.
- Using the same boiling water, blanch spinach, cooking about 30 seconds. Take the spinach out, transfer it to cold water. Squeeze the spinach out excess water, cut into 1 1/2-inch lengths, and set aside.
- In the same boiling water, cook shrimp for about 2 minutes or until cooked through.
- Place mochi cakes in a toaster oven and toast until puffy. (mochi can be cooked in a frying pan over medium-heat.)
- Heat the dashi mixture in a large pot. Once boiling, add the Shiitake pieces and simmer for about 4 minutes on low heat.
- In each individual bowl, place a piece of mochi, shrimp, spinach, carrot, shiitake, and fish cake. Pour the soup over and serve.
