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The real deal--homemade miso soup / JAPANESE HOME COOKING

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DASHI stock derived from niboshi will greatly enhance the flavor of your usual miso soup and cooked dishes. Cooking expert Tatsuo Saito says, "It is nice to have your standard dashi that fits you like your favorite underwear."
Niboshi, called iriko in western Japan, are made by boiling baby sardines and drying them. Make sure you buy good quality sardines and avoid those whose middle part has turned yellow, says Saito. Place in the freezer for long-term storage.
photo
(Miso soup with new potato and onion)

http://seri.up.seesaa.net/image/050925.jpg
(Miso Soup / Image)

INGREDIENTS
(For about 5 cups)

* 50 grams niboshi
* 5 grams konbu (kelp)
* 6 cups water

METHOD

Remove head and gut each fish to reduce bitterness. Place in a pot over low heat and toast for two to three minutes until aroma rises.

Remove the pot from the stove, wait a moment for it to cool and add water and kelp. Place over medium heat and bring to a boil. Simmer over low heat for five minutes. Remove scum. Strain the stock using a strainer and kitchen paper.

The following is how to use the dashi and make miso soup with new potato and onion. Serves four.

3 cups niboshi dashi stock

3 medium-size new (shin) potatoes (300 grams)

1 new onion (200 grams)

2 scallions (wakegi)

50 grams barley miso

Chili pepper

Wash the skin of the potatoes carefully and cut into bite-sized pieces. Wash and pat dry. Cut onion into 2-cm wedges. Slice scallions slantwise.

Place dashi and potatoes in a pot, close the lid and bring to a boil. Simmer for about 5 minutes over low heat until potatoes are cooked.

Add onion and cook one to two more minutes. When it is soft, reduce heat and mix in miso. Taste and add miso if necessary.

Just before the soup comes to a boil again, add the scallions and turn off the stove.

Serve in a bowl. Sprinkle chili pepper to taste.

By J.S. on June 22, 2010
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tag : Miso Soup

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上記広告は1ヶ月以上更新のないブログに表示されています。新しい記事を書くことで広告を消せます。