Japanese Mustard Spinach and Baked Wheat Gluten Miso Soup
Cabbage, Onion, Carrot and Spinach Miso Soup
Vinegar Drink Concentrate - Grape
Vinegar Drink Concentrate - Yuzu
Japanese-Style Spring Sweet Onion Potage
Dashi-Steamed Rice with Spring Sweet Onions
Whole Roasted Spring Sweet Onions
Japanese Omelet with New Potatoes and Asparagus
Strawberry Pasta Salad
Soft-Boiled Dashi Eggs
Cook
30 min
Instructions
Step 1
Cut the yellowtail into two pieces, sprinkle generously with salt (not included in the ingredient list), let it sit for a while, then parboil. Rehydrate the dried shiitake mushrooms in water. Boil the komatsuna, then cut it into bite-sized pieces. Slice the carrot into 0.4 inch thick pieces, use a cutter to shape them, and parboil. Cut the grilled tofu in half.
Step 2
Bring [A] to a boil, simmer for 2–3 minutes. Remove the dashi packets and add [B].
Step 3
Add all ingredients from step 1 except the komatsuna and kamaboko to the broth in step 2. Once heated through, serve in bowls with the mochi, which has been boiled until soft. Garnish with komatsuna and a pinch of yuzu peel.
