1 chicken breast
1/2 tsp salt
1 tbsp soy sauce
2 tbsp honey
2 tbsp water
2 tsp potato starch
1/4 potato starch
1/4 cup all purpose flour
lemon slices, cut into quarters (optional)
Cut chicken into 1-inch pieces and put into a bowl. Separate the egg and add the egg white into the bowl. Season with salt and pepper and mix well with your hands. Set aside for 10 minutes.
Next, squeeze out the juice of one lemon. Add in soy sauce, honey, water and potato starch. Mix well until no lumps.
Add in 1/4 cup of potato starch to your chicken mixture and toss to coat well. Add in 1/4 cup of flour and mix to combine.
Deep-fry the chicken pieces in hot oil for 3 minutes. Flip them over and cook for another 3 minutes or until they are done. Drain on paper towels. If you like your chicken extra crispy, put the chicken pieces back into the hot oil for 30 seconds, making sure to drain on paper towels to remove excess oil.
To make the sauce, give the sauce mixture a quick mix to make sure the ingredients are combined. Pour into a saucepan and cook over low heat until the sauce has thickened. Add in the chicken pieces and toss to coat. Add in lemon slices for extra flavor. Transfer to a plate and sprinkle on some sesame seeds. Serve immediately with some hot rice.
300g (10 oz) shirataki noodles, washed and drained
pecorino romano cheese ( or parmesiano reggiano )
80g (3 oz) guancale (or bacon)
1 packet bouillon granules
First cut the shirataki noodles in half. To get rid of the smell, dump the noodles into a pot and pour in enough water to cover. Bring to a boil. Once it comes to a boil, turn off the heat and drain in a colander. Discard the water. Combine 300ml (1 1/4 cup) water and one packet of bouillon granules into a pot and bring to a boil. Add in the shirataki noodles and cook for 2-3 minutes. Turn off the heat and set aside to let the noodles take in the flavor.
In a bowl, combine two eggs, black pepper and cheese. Mix well to combine and set aside. Next, cut up the guancale or bacon into 1-inch small pieces. Heat some olive oil in a frying pan and cook the guancale or bacon until crispy. Drain the shirataki noodles in a colander of excess water. Transfer the noodles into the frying pan and cook it together with the crispy guancale or bacon for another minute or two. Turn off the heat and immediately pour the egg mixture over the noodles. Mix it together to coat, letting the residual heat cook the egg mixture. Do not overcook the eggs or else they will turn into scrambled egg! Once egg is no longer runny, transfer to a plate. Sprinkle with black pepper and more cheese and serve immediately.
Some say that the Onigirazu is a rice ball. Others say that it's defintinely a sandwich. Either way, we are huge fans of Onigirazu. I mean how could you not like them? They are easy to make and is so easy to take with you for eating on the go. Take them on your next picnic and everyone will love you for making them.
Today, we decided to fill these rice sandwiches with one of Satoshi's favorite dish, YAKINIKU! In fact the yakiniku sauce is so delicious, you can just eat the meat with a hot bowl of rice. Of course if that's what you prefer. It's all up to you. The recipe includes links to Amazon, where you can purchase these ingredients online.
First, grate the garlic and ginger and place in a bowl. Add in soy sauce, sugar, sesame oil and honey and mix well. Set aside. Next, add oil to a frying pan and turn on the heat. Cook the onion on both sides and set aside for now. Cook the beef on both sides being careful not to overcook. Return the onion slice to the frying pan. Pour the sauce over the meat and onion. Flip over and cook for another 30 seconds.
Place a sheet of plastic wrap onto your work surface. Then place a sheet of nori on top. Put half the cooked rice onto the center of the nori, followed by onion, lettuce leaves, beef slices and kimchi if you desire. Top it off with the rest of the cooked rice. Carefully fold the corners of the nori towards the center. Do the same with the plastic wrap and wrap tightly. Let it sit for at least 10 minutes before cutting it in half. Don't forget to take off the plastic before eating. Enjoy!
My mother loves Mushipan and she can eat it everyday without getting sick of them. I, on the other hand, have never cared much for them. Don't get me wrong. They are delicious! But most of the time, I feel like they need something to give it that extra oomph. It always feels like something's missing. Of course that's just me, because Mushipan is popular here in Japan.
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Mushipan is basically a cake that's steamed rather than baked so it's much easier to make than a cake and our recipe for Mushipan just doesn't get any easier. And just in case you're wondering, we had to come up with a Mushipan recipe that I actually liked and if you know me by now, I have been in love with matcha for like....forever!
If you're a fan of matcha and if like Mushipan, you'll probably like this recipe. I added some white chocolate chips to give it an extra layer of flavor and just a little more sweetness. These would be perfect for an afternoon snack or even for a light breakfast!
INGREDIENTS: (makes 3)
1 cup flour
2 tbsp sugar
2 tsp baking powder
2 tsp matcha powder
1/3 cup milk
1 tbsp vegetable oil
white chocolate chips
First combine the flour, sugar, baking powder and matcha powder and mix to combine. Then add in egg, milk and vegetable oils and mix until the batter is smooth. Fold in white chocolate chips and pour mixture into muffin molds. Steam for approximately 15 minutes covered. Enjoy!
It's hard to believe summer has officially come to an end here in Tokyo. It's already getting cooler and that's blessed relief. It had definitely been one of the hottest summers I've personally experienced since living here in Tokyo. And what I have found is that enjoying frozen treats throughout the day really helps in staying cool.
This year, we got ourselves a proper shaved ice maker and we put it to good use. Here are three varieties we made this year and all of them were really good! Which one do you like the most?
Somewhere along my never-ending quest to maintain my ideal weight, I discovered Cloud Bread. It's a great alternative to bread and the best thing about them is that they are so easy to make! Whether you're trying to decrease your carb intake, can't consume gluten or just want to try something new, definitely give this a try!
INGREDIENTS (makes 7-8 buns)
3 large eggs (separated)
1/4 tsp cream of tartar
2 ounces cream cheese, softened at room temperature
1 packet sweetener of your choice ( or 1 tbsp sugar )
Before you begin, preheat the oven to 350 degrees F (175C). Line baking sheet with parchment paper. Combine egg whites and cream of tartar in a large bowl and mix with an electric mixer until stiff peaks. In a separate bowl, mix egg yolks, cream cheese and imitation sugar (or sugar) until it comes together. Switch to an electric mixer and beat until smooth and no longer lumpy. Fold in egg whites into the mixture, being very careful not to deflate the egg whites.
Scoop mixture onto the baking sheet, making 6-8 buns. Bake for 20-30 mintues until the top is lightly browned. Cool them on a wire rack to cool completely.
Spread mustard on one side of your cloud bread. Top with lettuce, ham, cheese and tomato slices. Top it off with another slice of cloud bread and enjoy!
Combine all ingredients for the sauce and chill in the fridge. Combine ingredients for the omelette. Lightly grease your frying pan with oil and pour in the egg mixture. Cover and cook over medium-low heat until done. Transfer to your work surface and cut the omelette into thin strips. Cook the noodles for 3 minutes or until just al dente. Drain and transfer noodles into ice water until thoroughly chilled. Drain well of excess water, then transfer to a plate. Top with julieneed cucumbers, tomato wedges, sliced ham and imitation crab. Serve with a sprinkling of sesame seeds and benishoga (pickled ginger). Pour the sauce on right before serving. Enjoy with Japanese mustard for some extra kick if you like. Enjoy!
First, combine 1 tsp matcha powder, 3 tbsp sugar and 1/4 cup hot water in a bowl. Mix well until dissolved. Leave in the refrigerator to chill completely. In a separate bowl, combine half a teasoon of matcha powder with 1 tbsp hot water. Mix well until matcha has dissolved. Pour in 2 tbsp sweetened condensed milk and mix until combined. Put this in the fridge until completely chilled.
Set up the ice in your shave ice maker and start the machine. Once you have a bowl filled with shaved ice, pour on the matcha syrup, followed by some sweetened adzuki beans. Then pour on the matcha cream. If you like, top it off with a scoop of matcha ice cream. Serve immediately.
The first time we saw this on the internet, we were like...huh? Sushi Donut? Yes, they are a thing! And it's REAL people! Here in Japan, the trend hasn't caught on yet and most people have never heard of such craziness. But that's ok because we know that they exist and we're going to make some!
INGREDIENTS: (makes 6)
1/4 red onion
1/2 tsp salt
2 tsp rice vinegar
First, slice the radishes thinly. Sprinkle some salt on top and give it a quick massage. Set it aside for at least 10 mintues. Cut off the ends of one cucumber. Slice lengthwise with a vegetable peeler to make very thin slices. Cut the cucumber sheets in half and set aside. Slice the onion and combine with 1/2 tsp salt and 2 tsp rice vinegar. Set aside until slightly soft. Next mash half an avocado with a fork with a squeeze of lemon juice. Cut the smoked salmon slices in half.
Combine rice vinegar, sugar and salt and microwave for 30 seconds. Mix until dissolved. Add to the hot Japanese rice and mix well to combine.
Now we're ready to use the silicone donut molds. Fill three molds halfway up with the seasoned rice, making a well in the center of each ring. Fill the other three molds all the way to the top. Fill the wells with the mashed avocado. Top off with more rice. Press the rice down so that they hold together. Let it sit for a few minutes. Flip the mold over and carefully lift the mold off the rice. Place three sheets of cucumber slices, cutting off the excess. Decorate with tuna, black sesame seeds and pickled radish. Your first set of sushi donuts are complete.
For the next set, decorate with smoked salmon, broccoli sprouts, tobikko, red onions and white sesame seeds. Simple!
Place the sushi donuts on a square sheet of nori or perilla leaf. Enjoy with a drizzle with a mixture of soy sauce and wasabi.
Many people really are into Matcha these days and I'm talking about people all over the world. Here in Japan, Matcha green tea is something we sometimes take for granted. You see it in everything....from everyday beverages to cakes. Matcha can be found all over the country.
Since Kyoto is famous for their high-quality foodstuff, naturally they are also famous for Matcha. Especially when it comes to sweets, good quality Matcha is a must and this is also true for these Baked Matcha Donuts. The better the quality of your Matcha, the better the results.
First grease the donut molds with some melted butter, oil or non stick spray. In a bowl, sift in flour, sugar, baing powder and a teaspoon of matcha powder and mix well to combine. Next, add in the milk, melted butter and egg. Mix until the batter is smooth. Pour the batter into the donut molds. Then give it a couple of taps to eliminate any air bubbles. Bake for 12-15 minutes at 180C/350F or until a toothpick inserted comes out clean.
To make the glaze, combine the matcha powder and hot water and mix until smooth. Add to a cup of confectioners's sugar and mix until the consistency of glaze. It shouldn't be too thick or too thin. If it's too thick, add just a tiny amount of water and mix until you get the right consistency.
Once donuts are done, take them out and cool completely before glazing. Once they have cooled, dip them into the matcha glaze and put them on a wire rack to let the glaze set. Drizzle on the white chocolate and top with candied lemon if you like. If I'm serving them right away, I like to add some fresh lemon zest on top for extra lemony flavor. Enjoy!
Combine water, dashi powder, soy sauce, mirin and sugar in a small frying pan. Stir to combine and add the sliced onions. Cover with aluminum foil and bring to a boil. When onions are translucent, add tonkatsu and simmer over medium heat. While it's cooking, beat one egg. Pour egg over the tonkatsu and add the mitsuba. Cover and simmer for 20-30 seconds or until eggs are done to your liking. Pour mixture over a bowl of steamed rice. Enjoy while hot!
Dissolve matcha powder with a small amount of hot water and set aside. In a bowl, combine marshmallows and coconut milk and microwave for 90 seconds. Take it out and mix until smooth and the marshmallows have completely melted. Add in the matcha and mix until combined.
Once it has cooled, cover with plastic wrap and freeze for one hour. After an hour, take it out. The mixture will still be soft. Give it a quick mix and freeze for another 2-3 hours. Take it out and it's ready to eat!
This no-dairy ice cream becomes very hard and difficult to scoop if frozen for too long so we recommend enjoying your matcha ice cream immediately. If you'd like an easy recipe for matcha ice cream but you don't mind some dairy, check out this recipe instead. This one will keep in the freezer without getting too hard.
I was five years old when I moved to Hawaii with my mother. By that age, I had already become somewhat of a foodie. My love affair with food had already started and my chubby frame made that quite obvious. I could also remember tastes.
The first time I had spaghetti was when my mother cooked for me in Japan. I was probably 3 or 4 years old, but I don't remember exactly. I'm bad when it comes to numbers. But like I said, I remember tastes. My mother used to make me a dish called Spaghetti Napolitan. It was the only pasta dish I knew. No surprised there because back then, Italian food wasn't widely know yet in Japan and the closest thing was Spaghetti Napolitan. It's far from authentic Italian cuisine and everyone knows. In fact, this dish is considered Yoshoku, which loosely traslates to Japanized Western Cuisine. I'm sure many of you are quite familiar with other Yoshoku dishes. Curry Rice, Tonkatsu and Omurice belong in the Yoshoku caterogy to name a few.
Spaghetti Napolitan is simply comfort food for the Japanese. We used to eat it as kids and Yoshoku is making a comeback. Napolitan is once again, all the rage, at least here in Japan. My mother's recipe was simple and it's the one that I still make even in my adulthood.
WATCH THE VIDEO TUTORIAL
INGREDIENTS (makes 1 serving)
1 clove garlic
1 small bell pepper (or half a large one)
3 mini sausages
1 serving spaghetti
1-2 tbsp ketchup
salt and pepper to taste
Chop the garlic. Slice onion, bell pepper, mushrooms and mini sausages into small pieces. Add pinch of salt to a pot of water and bring to a boil. Cook spaghetti until al dente. Drain well and set aside. Pour olive oil in a frying pan and cook the garlic until fragrant. Add onions and saute for a couple of minutes. Add in mushrooms, bell pepper and sausages and cook until onions are translucent. Add in spaghetti and toss together. Season with pepper and salt to taste. Add 1-2 tbsp ketchup and toss to combine over low heat. Serve immediately.
Today I'm sharing with you my mother's recipe for those delicious dumplings called Gyoza. Everybody in our family loves gyoza and we used to enjoy them at least once a week when we were kids. My mother always made a whole bunch of them and froze them for later so we could enjoy them anytime.
You can enjoy gyoza pan-fried, steamed, boiled and deep-fried. I sometimes like to add a few into a nice bowl of egg drop soup for a light and easy one-bowl meal when I don't feel like eating much.
INGREDIENTS: (makes approximately 30 gyoza dumplings)
Combine all ingredients into a bowl and mix with hands until mixture becomes sticky. Take a gyoza wrapper into the palm of your hand. Put one teaspoon of filling and put it in the center of the wrapper. Wet the edges of the wrapper with some water. Fold the wrapper in half. start making pleats on the top part of the wrapper. Continue until you're done with all of the ingredients.
Pour a little oil into a large non-stick frying pan over medium heat. When pan is hot, place the gyoza flat side down. Cook until the bottom turns golden brown about 2-3 minutes. Pour in 1/4 cup water and cover. Cook for 6 minutes on medium-high. Uncover and cook to evaporate any remaining water. Pour a little sesame oil to add shine and flavor and cook until bottom is nicely brown and crispy. Transfer to a plate and serve with gyoza sauce.
To make the sauce, simply combine 1 part soy sauce, 1 part rice vinegar and a dash of Layu, which is Japanese chili oil. If you don't have any, you can use sesame oil instead. For a bit of a kick, add a little sriracha sauce if you like.
To make boiled gyoza, simply boil in a pot of boiling water with a pinch of salt for 3-4 minutes. Drain well and enjoy!
Although Shoyu Chicken is popular in Hawaii, as well as in Japan, they are a little different in taste. Both versions are good in their own way and I am a fan of both. My mother's version is more Japanese in taste. However what makes her version unique is how she makes it. You will NOT believe how easy it is! I mean, I can't imagine it getting any easier than this.
WATCH VIDEO TUTORIAL
1 cup soy sauce
1/2 cup mirin
1/2 cup sake
1 stub ginger, sliced
1-2 chicken breasts or thighs
First combine all ingredients in a pan and cook for 5 minutes on high heat covered. Lower the heat and cook covered for another 15 minutes. And that's it! The Shoyu Chicken is done!
Because it's so easy to make, we'll be showing you how to make two more dishes using the chicken. Somen with Shoyu Chicken
First boil a serving of somen noodles in boiling water for 2 minutes. Drain well and transfer to a bowl. Add in 1 part leftover shoyu chicken sauce to 1 part boiling water. Add 1/2 teaspoon of instant dashi for extra umami. Place shoyu chicken slices on top along with sliced green onions. Serve immediately. Shoyu Chicken Salad
Shred chicken with hands. Place shredded chicken on top of a bed of greens. Pour a little sauce over the chicken. My mothers likes it just like this. However I think adding a drizzle of sesame oil really jazzes up this salad.
The leftover sauce freezes well in a tupperware container. When you want to use it, just scoop some out with a spoon and add it as a base to your Japanese dishes. This sauce can stand in place of soy sauce, sugar, mirin and sake in your dishes such as Nishime and Nikujaga. Enjoy!
Tonkatsu is a deep-fried pork cutlet that's light and crispy on the outside and if done right, juicy and tender on the inside. In fact, this is one of those dishes that almost everyone loves, including first-time visitors to Japan.
You almost always eat it with tonkatsu sauce, which can be purchased at every store across the country. If you live outside Japan, tonkatsu sauce can be found at most Asian or Japanese grocery stores. You can even get it online these days! Gotta love that technology!
Shredded cabbage is always served with this dish and adding a bowl of steamed rice and miso soup makes for a very satisfying meal.
First, beat the egg in a bowl. In another bowl or plate, pour panko bread crumbs in. Make shallow cuts along the edges of the pork to prevent curling. Then pound the meat using the blunt side of the knife to make it more tender. Season with salt and pepper. Coat the entire meat with flour and shake excess off.
Next, dip the meat in the beaten egg. Then coat with panko making sure to coat all sides well. Gently press down to help the bread crumbs stick to the meat. Let it rest for 10 minutes. Heat oil to 340F/170C. Place meat inside. Cook until the pork floats to the top of the oil. Flip over and cook for 4-5 minutes more or until meat is fully cooked. Drain well on paper towels and serve immediately with shredded cabbage and tonkatsu sauce.
Today we're making Salmon Teriyaki and it's definitely one of our favorite ways to eat salmon. This version is a little sweeter than the traditional Japanese way of making teriyaki, but since most of our friends outside of Japan like their teriyaki sweeter, we made one that's somewhere in between.
Our version of teriyaki sauce is neither too sweet nor too salty, but we think....just right! In fact, this sauce is so good, it can be used for teriyaki chicken, teriyaki beef, on burgers and more!
To make the teriyaki sauce, combine mirin, sake, soy sauce, sugar and ginger and bring to a boil. Once it comes to a boil, lower heat and simmer until sauce is thickened. Set aside.
Season salmon with salt and let it sit for 10 minutes. Line baking pan with parchment paper and put salmon fillet on top. Bake for 5 minutes at 400 degrees F. Brush sauce on salmon and bake for another 5 minutes. Repeat basting with teriyaki sauce for 15-20 minutes.
Sukiyaki is one of the most popular dishes in Japan and possibly the dish that everyone knows or has heard about. It's very simple to make, but there are certain things to remember for the best results. Sukiyaki is all about the sauce. Make sure to get the measurements right and you'll always come up with the perfect sukiyaki sauce.
Beef is the second most important thing in a good sukiyaki. They must be thinly sliced and have enough marbling on them for this dish. Find well-marbled meat so that the fat of the meat becomes tender when you eat it. Otherwise, You'll ened up with chewy pieces of meat.
The thickness of the meats are paper thin. Japanese supermarkets sell these paper-thin meat in packages.
1/2 cup sake 1/2 cup mirin 1/2 cup soy sauce 3 tbsp sugar 1 package shirataki 1 bunch shungiku 1 stalk negi 6 shiitake mushrooms 1 block grilled tofu very thin slices of beef raw eggs
To make the sukiyaki sauce, combine sake and mirin in a saucepan. Bring to a boil until the alcohol has evaporated. Add in soy sauce and sugar and mix until sugar has dissolved. If you have instant konbu dashi, add a pinch to it for additional umami flavor. Set the sauce to the side. Now it's time to prepare the ingredients for the sukiyaki. First let's boil the shirataki for a couple of minutes to get rid of any smell. Drain well and cut into bite-sized pieces. Next cut the Shungiku into 2-3 inches. Next, slice the negi diagonally into 2 inch pieces. Cut off the stems of the shiitake mushrooms and cut into the top. This not only makes it look beautiful, but it also helps the shiitake cook faster. Cut grilled tofu into small blocks. Crack a fresh egg into a small bowl and whisk well. Grease your sukiyaki pan ( or skillet ) and cook two pieces of green onion until fragrant. Take them out and cook a couple of slices of beef. Add in a little bit of sukiyaki sauce and cook until the beef is just done. Dip the beef in the raw egg and enjoy. Next, add in a couple of more slices of beef and the rest of the ingredients along with more sukiyaki sauce. You never want to overcook the beef, so add in the beef slices only when you want to eat the beef.
A great way to end the meal is with udon noodles. Once you're done with the sukiyaki, dump store-bought udon noodles into the sauce and cook for 2-3 minutes.
When I was growing up in Hawaii, my mother sometimes took me to the local candy shop around the corner. They had all sorts of goodies. And because it was in Hawaii, the offerings were like an international buffet of sorts. Li Hing Mui (Chinese preserved plums), dried cuttlefish (Japanese) and other yummy treats were always on display at the counter. I love all these things for sure, but one thing I couldn't resist was something called Butter Mochi.
I have no idea where this originated from, but it was delicious! I mean imagine a buttery square that looks sort of like a blondie, but made with mochiko flour so that it has the consistency of mochi. If you've never tried this before, please do yourself a favor and try it out! Better yet, cook it at home because it's one of the easiest desserts to make.
Since we already made Butter Mochi before, we decided to make a chocolate version today. Here's our recipe for this outrageously delicious treat.
WATCH THE VIDEO TUTORIAL
7 oz. milk chocolate
5 tbsp butter
14 oz/400g coconut milk
1/2/120ml cup milk
2 1/2 cups mochiko flour
1 cup sugar
1/4 cup unsweetened cocoa powder
1 tsp baking powder
Preheat the oven to 375F/190C. First break the chocolate into small pieces and melt over a double boiler. Once it's melted set it to the side. Melt the butter in the microwave. In a bowl, combine the coconut milk, milk, eggs, melted butter and the melted chocolate and mix well. In a separate bowl, combine mochiko flour, sugar, unsweetened cocoa powder and baking powder. Mix well and make a well in the center of the dry ingredients.
Pour the liquid mixture into the dry mixture and mix until smooth with no lumps. Grease or line your square pan with parchment paper. Pour in the batter and smooth out the top. Bake for 1 hour at 375F/190C. Once it's done, take it out and set it aside until it's cool enough to touch. Cut into individual squares and enjoy!
Many people have asked us to do a recipe for Karaage for the longest time. The only reason I can think of is that there are so many recipes out there for Japanese Fried Chicken, which is probably why we weren't that enthusiastic about putting a recipe out. We already have one version of this popular dish albeit a spicy version.
However we recently decided to experiment with the typical Karaage recipe by adding beer to the mix. Yes that's right. Beer! If you already watch our YouTube channel, you know that Satoshi likes beer. He loves beer. In fact, he NEEDS beer! So one day, he wondered what would happen if he added his favorite drink to a Karaage recipe? It turns out that adding beer actually helps in tenderizing the chicken! We also double-fried the chicken to make it extra crispy.
The recipe turned out so good, we finally decided to share it with you guys! So without further ado, here's Satoshi's recipe for Beer-Battered Karaage.
2/3 lb/300g chicken thigh
1 large stub ginger, grated (use the juice only)
2 tbsp soy sauce
2 tbsp beer
1/4 cup flour
1/4 cup potato starch
Cut chicken into 1-inch pieces and combined with soy sauce, ginger juice and beer. Marinate for 20 minutes. Drain chicken of excess liquid. Coat with flour and give it a quick massage. Coat with potato starch. Deep-fry in hot oil until crispy and golden brown. Take out and drain on paper towels. Crank up the heat to high and fry the chicken again for 30-60 seconds to make it extra crispy. Drain off excess oil and serve with lemon wedge if desired.
Too many times, we encounter a mediocre bowl of miso soup, even at restaurants in Japan. It's one of the simplest things to make, yet too many people don't take great care in making this humble soup. I hate to say this, but even my mother kind of sucks at making miso soup but that's because she's lazy and even she admits it.
Today we're going to show you how to make the perfect bowl of miso soup from scratch. Of course if you follow our tips, you can just use the packaged dashi stock to save lots of time.
We’ll use 2 to 3 sticks of konbu, 3 inches in length. Wipe the surface with a damp paper towel. Do not wash in water as this will take away the umami that’s necessary for the dashi. Put 2 and ½ cups of water in a saucepan along with the konbu and let it soak for 30 minutes. Turn on the heat and remove just before boiling. Don’t discard the kombu as we’ll use that later.
Once it comes to a boil, turn off the heat. Add in 2 cups of bonito flakes and let it sit for 2-3 minutes.
Set a colander on a bowl and lay a couple of sheets of paper towel on top. Pour the stock into the colander. Do not push or squeeze the bonito flakes. Just let the stock filter naturally. Keep the bonito flakes for later use. We’ll show you what to make with the leftover konbu and bonito flakes at the end of this video. This will make approximately 2 cups of dashi stock.
Pour dashi back into the saucepan. If you don’t have time to make dashi stock from scratch, just use a pack of instant dashi. If you do, make sure to add it to water that has been boiled, never before.
Let’s prepare the wakame and tofu. Soak 2 teaspoons of dried wakame in water for 5-10 minutes to soften. If you don’t have time, you can simply add it directly into the soup. Depending on the type of wakame, soaking may be necessary to remove excess salt so be sure to read the package. Next let’s add the tofu. You can use ⅓ to ½ of one block of firm or soft tofu, whichever you prefer. Today we’re using soft tofu because I like the smooth texture. Cut the tofu into small thin blocks for easy heating.
Now that the ingredients are ready, bring the dashi stock to a boil one more time. If you’re using ingredients that you need to cook longer like carrots or radish, boil it with the stock at this time. Tofu and wakame is very easy to cook and edible as it is, so I recommend adding them after the miso. Once the dashi comes to a boil, turn off the heat. How much miso to add really depends on the brand, but a good rule of thumb is to add 1 tbsp miso to a cup of dashi stock. You can always add more if necessary.
If you have a misokoshi, a tool specifically used to make miso soup, that’s great. But if you’re like us and don’t own one, just use a ladle and chopsticks. Make sure to dissolve the miso completely or else you’ll get lumps of salty miso in your soup.
Once miso is dissolved, heat until just before boiling. You don’t want to boil the stock at this point as this will change the flavor of the miso.
Add in the wakame and tofu at this point. Tofu and wakame is very easy to cook and edible as it is, so I recommend adding them after the miso. If you like your miso soup very hot, heat gently until just before boiling. And your miso soup is done! If you are using the instant dashi, add a pinch of it at this point to add additional aroma and flavor. Pour into individual bowls and add chopped green onions if desired.
So what do you do with the leftover konbu and bonito flakes? Here's a simple recipe for tsukudani, which is best eaten with hot rice and is delicious!
First, cut the konbu thinly. Squeeze the bonito flakes of excess moisture, then roughly chop into smaller pieces. Put them into a saucepan and add a quarter cup of water. Once it has come to a boil, add in 1 tbsp of sugar. Simmer for 2 to 3 minutes. Then add in 2 tbsp of soy sauce. Simmer over low heat until the liquid has evaporated. This keeps in the refrigerator in an air-tight container for few days and is great on steamed rice! Enjoy!