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Japanese Butterbur and Decorative Fish Cake Miso Soup
Crafting fish cake (kamaboko) a little makes the miso soup reflect the spring.
Ingredients (4 servings)
| Fuki (Japanese butterbur) | 3 stalks |
|---|---|
| Kamaboko | 1 bar |
| Seri (Japanese parsley) | A few leaflets |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Awase (Mixed) miso
Our product used in this recipe
Nama-zume Mutenka Awase
(Fresh-packed, Additive-free Mixed Miso)
Directions
- Peel the fuki stalks, boil and cut them to 4-cm length. Cut the seri to 2-cm length. Slice the kamaboko and craft its pieces to make them decorative.
- Bring the dashi stock to a boil and add the fuki and decorative kamaboko. After boiling the ingredients lightly, dissolve the miso and boil for a moment.
- Serve the miso soup in bowls with the seri on top.
★ A Note
Boil fuki after sprinkling salt and rolling and rubbing on a cooking board. It makes you peel fuki easily.
