Ingredients with Measurements:
- 4 cups dashi stock
- 1 large carrot, peeled and sliced
- 1 can bamboo shoots, drained and sliced
- 1/4 cup soy sauce
- 1 tablespoon mirin
- 1 tablespoon sake
- 2 green onions, thinly sliced
- 1/4 cup bonito flakes
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Ladle
- Soup bowls
Step-by-step instructions:
1. In a large pot, bring the dashi stock to a boil over medium-high heat.
2. Add the sliced carrot and bamboo shoots to the pot and let it simmer for 5 minutes.
3. In a small bowl, mix together the soy sauce, mirin, and sake.
4. Pour the soy sauce mixture into the pot and let it simmer for another 5 minutes.
5. Add salt and pepper to taste.
6. Ladle the soup into soup bowls.
7. Sprinkle green onions and bonito flakes on top of the soup.
8. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 70
Total fat: 0.5g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 1,100mg
Total carbohydrates: 12g
Dietary fiber: 3g
Sugar: 5g
Protein: 5g
Substitutions for ingredients:
- Instead of dashi stock, you can use chicken or vegetable broth.
- Instead of soy sauce, you can use tamari or coconut aminos.
- Instead of mirin, you can use rice vinegar or honey.
- Instead of sake, you can use dry white wine or apple cider vinegar.
- Instead of bonito flakes, you can use dried shiitake mushrooms.
Variations:
- Add sliced mushrooms to the soup.
- Use daikon radish instead of carrot.
- Add cooked udon noodles to the soup.
- Use shrimp or chicken instead of bamboo shoots.
Tips and tricks:
- To make the soup more flavorful, let it simmer for a longer time.
- If you don't have bonito flakes, you can skip it or use dried seaweed instead.
- You can adjust the amount of soy sauce, mirin, and sake according to your taste.
Storage instructions:
- Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until it's hot.
Presentation ideas:
- Serve the soup in a traditional Japanese soup bowl.
- Garnish the soup with sliced green onions and bonito flakes.
Garnishes:
- Sliced green onions
- Bonito flakes
Pairings:
- Steamed rice
- Grilled fish
- Miso soup
Suggested side dishes:
- Edamame
- Seaweed salad
- Pickled vegetables
Troubleshooting advice:
- If the soup is too salty, add more water or broth to dilute it.
Food safety advice:
- Make sure to cook the soup until the vegetables are tender and the soup is hot.
Food history:
- Ushiojiru is a traditional Japanese soup that is usually made with fish and vegetables.
Flavor profiles:
- Salty, savory, and umami.
Serving suggestions:
- Serve the soup as a starter or as a main dish.
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Region: Japanese