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First Skipjack and Wakame Seaweed Miso Soup
The taste of fresh first skipjack tuna of the season (hatsu-gatsuo) is crammed in this miso soup.
Ingredients (4 servings)
| Hatsu-gatsuo-no-tataki (Seared hatsugatsuo) |
80 g |
|---|---|
| Dried wakame seaweed | 5 g |
| Ginger | 15 g |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Awase (Mixed) miso
Our product used in this recipe
Ikiteru Kyushu-san Mutenka Awase Shiro
(Living, Kyushu-grown, Additive-free White Mixed Miso)
Directions
- Slice the hatsu-gatsuo-no-tataki slightly thickly. Rehydrate the wakame seaweed in water and shred the ginger thinly into “hari-shoga.”
- Bring the dashi stock to a boil, add the hatsu-gatsuo and wakame and boil for a moment. Lower the heat, dissolve the miso and boil for a moment.
- Serve the miso soup in bowls with the hari-shoga on top.
★ A Note
Adding ginger to the miso soup reduces the smell of skipjack tuna.
