Ingredients with Measurements:
- 1 bunch of spinach, washed and chopped
- 2 cups of dashi stock
- 1/4 cup of sake
- 1/4 cup of mirin
- 1/4 cup of soy sauce
- 1/4 cup of white miso paste
- 1 tablespoon of sugar
- 1 tablespoon of vegetable oil
- 1/2 cup of sliced shiitake mushrooms
- 1/2 cup of sliced green onions
- 1/2 cup of sliced tofu
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat.
2. Add the shiitake mushrooms and sauté for 2-3 minutes until they start to brown.
3. Add the green onions and sauté for another minute.
4. Pour in the dashi stock, sake, and mirin. Stir well.
5. Add the soy sauce and sugar. Stir until the sugar dissolves.
6. Bring the mixture to a boil and then reduce the heat to low.
7. Add the chopped spinach and tofu. Simmer for 5 minutes.
8. Remove the pot from the heat and add the miso paste. Stir until the miso dissolves.
9. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering. Low heat for simmering.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 140
Fat: 6g
Carbohydrates: 13g
Protein: 9g
Sodium: 1,200mg
Substitutions for ingredients:
- Dashi stock can be substituted with vegetable or chicken stock.
- Sake can be substituted with dry white wine.
- Mirin can be substituted with sweet sherry or rice vinegar.
- White miso paste can be substituted with red miso paste.
Variations:
- Add cooked udon noodles to make it a heartier meal.
- Use different types of mushrooms such as enoki or oyster mushrooms.
- Add shrimp or chicken for a non-vegetarian version.
Tips and tricks:
- Don't boil the miso paste as it can lose its flavor.
- Use fresh spinach for the best flavor.
- Adjust the amount of miso paste to your liking.
Storage instructions:
Store any leftover spinach kasujiru in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the spinach kasujiru in a pot over low heat until it's heated through.
Presentation ideas:
Serve the spinach kasujiru in individual bowls and garnish with sliced green onions.
Garnishes:
Sliced green onions, sesame seeds, or shichimi togarashi (Japanese seven spice).
Pairings:
Serve the spinach kasujiru with steamed rice and pickled vegetables.
Suggested side dishes:
Edamame, cucumber salad, or miso soup.
Troubleshooting advice:
If the soup is too salty, add more water or stock to dilute it.
Food safety advice:
Make sure to wash the spinach thoroughly before using it.
Food history:
Kasujiru is a traditional Japanese soup made with miso paste and dashi stock. It's often served with vegetables and tofu.
Flavor profiles:
The spinach kasujiru has a savory, umami flavor from the miso paste and dashi stock. It's slightly sweet from the mirin and has a subtle bitterness from the spinach.
Serving suggestions:
Serve the spinach kasujiru as a light lunch or dinner.
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Region: Japanese
Taste: Savory, Umami, Earthy, Herbaceous, Nutty