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Deep-fried Burdock and Japanese Honeywort Miso Soup
The flavor of Japanese pepper (sansho) brings out the taste of deep-fried burdock strips (kakiage gobo).
Ingredients (4 servings)
| Gobo (burdock) | 1 |
|---|---|
| Mitsuba (Japanese honeywort) | A few pieces |
| Kosansho (Powdered Japanese pepper) |
A dash |
| Tempura powder | 4 tablespoons |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Kome (Rice) miso
Directions
- Cut the gobo into thin strips and soak them in water to remove harshness. Sprinkle tempura powder over them after draining off the water and deep-fry them into kakiage
- Bring the dashi stock to a boil and dissolve the miso.
- Place the kakiage in bowls and pour the miso soup of 2 over it. Serve the miso soup in bowls with the mitsuba on top and the kosansho sprinkled.
★ A Note
Enjoy the flavor and tenderness of gobo in season.
