365 Days Miso Soup
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Grilled Rice Cake and Leaf Mustard Miso Soup
Katsuona is a variety of leaf mustard and has a rich flavor. It is used together with kintoki carrot and rice cake (mochi) in this miso soup.
Ingredients (4 servings)
| Mochi | 4 cakes |
|---|---|
| Katsuona | 3 leaves |
| Kintoki carrot | 1/2 |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Directions
- Grill the mochi. Boil the katsuona and cut into proper sizes. Slice the kintoki carrot, cut out flower shapes and boil.
- Bring the dashi stock to a boil. Dissolve the miso and boil for a moment.
- Place the mochi, katsuona and kintoki carrot slices in bowls and pour in the miso soup of 2 for serving.
★ A Note
Katsuona is a local vegetable of Hakata, Fukuoka Prefecture. It has the name katsuo (skipjack tuna) because it is so flavorful that it needs almost no dashi. Kintoki carrot is a local carrot of Kyoto.
Type of Miso
Awase (Mixed) miso
Our product used in this recipe
Ikiteru Kyushu-san Mutenka Awase Aka
(Living, Kyushu-grown, Additive-free Red Mixed Miso)
