Ingredients with Measurements:
- 4 cups dashi broth
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 1 tablespoon sugar
- 1/2 pound shrimp, peeled and deveined
- 1 carrot, sliced
- 1/2 onion, sliced
- 1/2 cup shiitake mushrooms, sliced
- 1/2 cup daikon radish, sliced
- 1/2 cup spinach
- 1 green onion, sliced
Special equipment needed:
- None
Step-by-step instructions:
1. In a pot, combine dashi broth, soy sauce, mirin, sake, and sugar. Bring to a boil.
2. Add shrimp, carrot, onion, shiitake mushrooms, and daikon radish. Cook for 5 minutes.
3. Add spinach and green onion. Cook for 1 minute.
4. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Serve hot
Serving size:
- 4 servings
Nutritional information:
- Calories: 150
- Fat: 2g
- Carbohydrates: 12g
- Protein: 20g
Substitutions for ingredients:
- Shrimp: can be substituted with chicken or tofu
- Dashi broth: can be substituted with chicken or vegetable broth
- Mirin: can be substituted with rice vinegar and sugar
- Sake: can be substituted with dry white wine
Variations:
- Add other vegetables such as mushrooms, bok choy, or snow peas
- Add udon noodles for a heartier soup
Tips and tricks:
- Use fresh ingredients for best flavor
- Adjust seasoning to taste
- Do not overcook shrimp to avoid rubbery texture
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat in a pot over medium heat until heated through
Presentation ideas:
- Serve in individual bowls with a garnish of green onion
Garnishes:
- Green onion
Pairings:
- Serve with steamed rice
Suggested side dishes:
- Miso soup
- Seaweed salad
Troubleshooting advice:
- If the soup is too salty, add more water or broth to dilute the flavor
Food safety advice:
- Make sure shrimp is fully cooked before serving
Food history:
- Ushiojiru is a traditional Japanese soup made with dashi broth and seafood or vegetables
Flavor profiles:
- Salty, umami, savory
Serving suggestions:
- Serve as a light meal or appetizer
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Region: Japanese