Ingredients
Quantity
| 1/3 piece of Mugwort Seitan | |
|---|---|
| 2 pieces of Fresh Yuba | |
| 1 piece of Half Dried Yuba | |
| 3 pieces of Turnip | |
| 10 pieces of Shiitake Mushroom |
Konbu (Kelp) Dashi (Stock)
| Water | 1 sho (about 1.8 liters) |
|---|---|
| Rishiri Konbu (Kelp) | 30g |
| Ma Konbu (Kelp) | 20g |
| Vegetable scraps: as required |
Cooking Instructions
- For the Konbu Dashi (kelp stock), soak the Konbu in water for 6 hours, then heat it. Once the water temperature reaches around 80℃ (176°F), remove the Konbu, add the vegetable scraps and heat for another 20 minutes or so, then strain the liquid.
- Slice the Yomogi Fu (mugwort seitan) and grill the surfaces. Rinse the fresh Yuba with diluted soy sauce, roll with half-dried Yuba, and grill on skewers.
- Scrub the turnips’ skin, and boil with the water that was used for rinsing the rice. This ensures a mild flavour.
- Arrange the Yomogi Fu (mugwort seitan), grilled Yuba, and the prepared vegetables in serving bowls. Add Saikyo miso to the stock and pour into the bowls for serving.
Mr. Hiroshi Ikawa
- Executive Chef at Hotel Emion at Tokyo Bay, Japanese restaurant “Kai”
- https://www.hotel-emion.jp/restaurant/japanese.php
From the Chef
We have learned Owan (a fine soup dish) from Mr. Hiroshi Igawa at Hankaede (a Japanese restaurant in Nihonbashi). This dish features a White Miso based soup.
Utilize Abundance of Sweet (White) Miso
The White Miso-based soup, a type of “Owan (Soup Dish)”, involves using a generous amount of slightly sweet white miso, such as Saikyo Miso. After adding the miso to the stock, it’s preferable to simmer the soup a little longer, rather than serving it immediately. This approach brings out a unique richness and the wonderful flavour of the white miso.
When preparing the Konbu Dashi (Kelp Stock), adding vegetable scraps like onion and carrot peels contributes to the stock’s UMAMI. This pleases vegetarian customers, and it can be used for Shojin Ryori (Buddhist vegetarian cuisine). It’s particularly valuable when Katsuo (Bonito) is not an option for Dashi.
Comment: Rolling fresh Yuba with half-dried Yuba into cylindrical shapes prevents the fresh Yuba from dissolving and making the soup cloudy. In addition, it also contributes to preserving the ingredient’s texture. Grilling on skewers after rolling adds a delightfully toasted flavour.