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Japanese Appetizer

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Ingredients
  Miso paste 80 Gram
  Water 800 Milliliter
  Hondashi 1 Pinch (Powdered Fish Stock)
  Tofu 100 Gram, diced
  Black mushrooms 40 Gram
  Spring onions 20 Gram
  Raw rice 400 Gram
  Beans 300 Gram
  Seaweed 20 Gram, dried
  Pickled plums 300 Gram
  Pickled radish 500 Gram (Daikon)
Directions

For the miso soup prepare the miso soup by bringing the water to a boil.
Add Hondashi and whisk in miso paste, boil again and strain.
Pour into cups and garnish with diced tofu, black mushrooms and spring onions.
For the Japanese rice Prepare the Japanese rice by soaking rice with running water for about an hour to remove excess starch.
Boil the rice for 40 minutes in 450 ml water and let it rest for 5-10 minutes.
Serve in small ceramic cups.
For the Japanese salad Prepare the salad by placing the natto beans, nori, pickled plums and pickled radish into a salad bowl.
Toss with Japanese salad dressing.
Place in serving bowls.

Recipe Summary

Cuisine: 
Japanese
Course: 
Side Dish
Dish: 
Soup

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