Sumashijiru Recipe
A simple clear soup with Kombu sea kelp and Katsuobushi bonito flakes, seasoned with soy sauce and Sake
Ingredients
- 3 cups water
- 1 sheet Kombu dried sea kelp
- 1 handful Katsuobushi
- 1 Tbsp Soy Sauce
- 1 Tbsp Sake
- 1/4-1/2 tsp salt
- 1/2 block Tofu
- 1/2 bunch Mitsuba
Instructions
- Put water and Kombu in a pot and heat at medium heat until just before boiling. Remove Kombu. Add Katsuobushi and let the water boil then immediately turn off the heat. Leave it for 5 minutes and strain.
- Season Dashi broth with Soy Sauce, Sake, and salt.
- Cut Tofu into 1/2" cubes and chop Mitsuba coarsely.
- Add Tofu into the soup and cook for a minute. Pour the soup into a bowl and sprinkle Mitsuba.