For 4 servings.

Ingredients Edit

  • ½ package soybean curd, soaked in agenerous amount of water and cut into small cubes
  • 20 g wakame seaweed (Latin name: undaria pinnatifida), cut into bite-size
  • 4½ cups dashijiru
  • 3 tbsp miso
  • ½ welsh onion, sliced
  • ½ package fried bean curd, parboiled and draind in a strainer and cut into 2 cm sections
  • 8 taros

Dashijiru Edit

Directions Edit

  1. Put konbu and katsuo-bushi into water.
  2. Wipe konbu with a moist cloth.
  3. Pour 5 cups of water, 10 cm konbu, 12 g kezuri-bushi into the pan.
  4. Cook over medium heat.
  5. After the water has boiled, simmer over low heat for 2 – 3 minutes then filter it through a cloth.
  6. Don't cook over high heat.
  7. Don't stir it.

Dashijiru Edit

  1. Boil Dashijiru. Add taros. Add Miso and dissolve completely. Be careful not to overcook otherwise the Miso flavor will weaken.
  2. Boil simmer gently about 3 minutes, then add Wakame seaweed, fried bean curd and soybean curd.
  3. Boil for a while and turn off the heat and add chopped Welsh onions, then serve.
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