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 cabbage and onion in half. Cut the asparagus into bite-sized pieces.
Step 2
Place [A], the vegetables from step 1, the tomatoes, and the sausages in a pot over high heat. Once it comes to a boil, reduce the heat to low, cover, and simmer for 15–20 minutes.
Step 3
Season with salt and pepper to taste. Mix together [B] to make an aioli-style sauce, and serve the pot-au-feu with the sauce on the side for dipping.
