BLT Miso Soup
Homemade Bacon
Pumpkin and Sweet Potato with Spiced Honey Butter
Gyudon (Beef Bowl)
Oyakodon (Chicken and Egg Rice Bowl)
Dashi Sukiyaki
Cook
30 min
- Peel the taro, shaping it into a hexagonal form, then cut it in half. Peel the daikon and carrot, slicing them into 0.2 inch thick pieces. Parboil each ingredient separately. Boil the mochi until slightly firm.
- Bring [A] to a boil, simmer for 1–2 minutes. Remove the dashi packet dissolve the white miso into the broth.
- Reduce to low heat, add the ingredients from step 1, and simmer until tender. Serve in bowls, topping with a pinch of hanakatsuo (dried bonito flakes).
