Servings: 2
Ingredients
- 30 g niboshi (small dried sardines) net weight
- 300 ml water
- 25 g sesame seeds toasted
- 50 g barley miso (mugi miso) or use 1.5× as much white miso
- 0.5 block firm tofu (momen)
- 0.5 cucumber
- 2 myoga (Japanese ginger buds) optional
- 5 leaves shiso (ōba)
- 2 bowls rice traditionally barley rice (optional)
Procédé
Niboshi Dashi
- Remove the heads and innards from the niboshi.30 g niboshi (small dried sardines)
- Place 10 g of niboshi in a saucepan with the water, then let soak for 30 minutes.300 ml water
- Bring to a boil, then simmer for 6 to 7 minutes, skimming as needed.
- Strain to make the dashi.
Miso-Sesame Base
- Place the remaining niboshi in a skillet over low heat; once crisp, add the sesame seeds and dry-toast until fragrant.25 g sesame seeds
- Grind the sesame-niboshi mixture in a suribachi (Japanese mortar) or a food processor.
- Spread the miso inside the saucepan, invert it, and toast the miso directly over the flame until very fragrant.50 g barley miso (mugi miso)
- Add the sesame-niboshi mixture to the miso, then gradually whisk in the dashi. Let cool, then chill in the refrigerator.
Garnishes and Serving
- Thinly slice the cucumber and myoga into rounds, then cut the shiso into fine strips.0.5 cucumber, 2 myoga (Japanese ginger buds), 5 leaves shiso (ōba)
- Add the cucumber, myoga, and hand-crumbled tofu to the chilled broth.0.5 block firm tofu (momen)
- Divide the barley rice between bowls, then pour the chilled broth over the top.2 bowls rice
Notes
- For a milder version, replace the barley miso with white miso (about 1.5× the amount).
- Serve well chilled: a little time in the refrigerator noticeably improves the flavor.
- Myoga is optional, but it adds a fresh, aromatic lift.
Did you make this recipe?Tag @marcwiner on Instagram!