Who said that cooking Japanese cuisine was complex???
I have the simplest and most delicious recipe of miso soup for you today and an ultra easy ochazuke recipe. Of course both require basic Japanese ingredients: dashi, and miso for the first one, and Japanese rice, dashi and umeboshi for the second one. Indeed now is the time rice harvesting in Isumi is just finished new rice of this year harvest is now available. Delicious brown rice, slowly cooked to be just perfectly soft goes perfectly well in ochazuke recipes I find, almost better than plain white rice.
For the dashi of both recipes you can choose from katsuobushi, ichiban dashi, konbu dashi or shiitake dashi. Personally I love ichiban dashi. Ichiban dashi 一番だし is a basic in Japanese cuisine and particularly in cha-kaiseki 茶懐石, so I mostly make ichiban dashi, so let’s start with its recipe.
Ichiban dashi – 一番だし
- 1L of water
- 15g of katsuobushi blakes (not too thin)
- 15g of konbu
In a pan set 1cm of water, add the konbu and bring to a boil at low heat for 10min. Add the bonito and the rest of the water. Keep boiling at low heat for 5 minutes. Let rest and filter. Your ichiban dashi is ready, you can use it as a base for soup, cooking vegetables, fish, tofu, rice etc…
With the dashi made, we can then move to the other recipes. First the eggplant miso soup. Then below the ochazuke.
Eggplant miso soup (for two servings)
- 2 little Japanese eggplants
- 1 tbs of miso
- 600ml of dashi
- a bit of neutral frying oil
Wash and cut the eggplants (see top picture fir cut). In a frypan greased with the frying oil, cook the eggplants until just golden and soft, serve then evenly in two large miso soup bowls.
Heat your dashi if it was prepared ahead, or use the one you just prepared. Top the eggplants with the dashi. Set half a tbs of miso in each and stir gently. That’s it!!!
Simple ochazuke (2 servings)
- 1 cup of Japanese brown rice or white rice cooked
- 400ml of dashi
- 2 pickled plums
- 1 bundle of komatsuna or other green (water spinach, spinach…)
Serve the rice in a large bowl. Heat the dashi. In the meantime wash the green vegetable, cut in 5cm long and blanche. Drain well.
Top the rice with the vegetables, then serve the dashi, add the pickled plum. That’s it!
Have a good day!!!
