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Does anyone know of a recipe for the Japanese Soup (not miso)?

There was a recent post on Food52 with instructions on making Dashi. I've been trying to recreate the simple soup given at Teppanyaki/Hibachi restaurants but I haven't had much luck thus far. Kombu + Bonito definitely made a nice base but it's definitely more earthy. I was thinking of starting with a Mushroom Dashi.. Would anyone have any suggestions? Thanks!

asked by Billy Bennett almost 3 years ago
2 answers 3014 views
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added almost 3 years ago

I believe the soup you're referring to is just known as "clear soup"... Broth with a couple small mushrooms or mushroom slices, plus either crispy fried onion slices or scallions? I don't see any recipes on Food52 but Google should be able to help you out. Please share if you find a good recipe!

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Sam is a trusted home cook.

added almost 3 years ago

Dashi powder is available at most asian stores.

To make Dashi from scratch you 3 things: Water, Bonito Flakes, and Konbu seaweed.
Like most Japaneese cooking, it's very delicate and depends on technique.
With that in mind:
Start with 1qt water, 1oz Kombu (aka Kelp) (about 6 inches square). 1oz (30g) Bonito flakes.
Whipe down the konbu with a wet towel and put in simmering water...don't let it boil. In about 10 mins the Kombu will be soft give up it's flavor--remove it.
Bring the pot to a slow boil. Add 1/4 cup of water to bring it down and turn down the heat and add the Bonito Flakes. Bring to a boil just few second and remove from heat and let them settle. (about 1 min). Then strain the broth.
This is "primary dashi" by simming the reserved fish flakes and seaweed you can make a seondary Dashi used some soups and basic cooking.

Adapted from "Japaneese Cooking A Simple Art" By Shizuo Tsuji.

Also...the soup you might be thinking might be the 'secondary Dashi" that uses the leftover bonito and seaweed and doesn't the pronounced bonito taste/smell; Sometimes dried mushrooms and ginger are added to boost the flavor depending on the season. And it's served with strained of those in bowls with thinly sliced mushroom and scallions.