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Deep-fried Burdock and Japanese Honeywort Miso Soup
The flavor of Japanese pepper (sansho) brings out the taste of deep-fried burdock strips (kakiage gobo).
Ingredients (4 servings)
|Mitsuba (Japanese honeywort)
||A few pieces
(Powdered Japanese pepper)
Type of Miso
Kome (Rice) miso
- Cut the gobo into thin strips and soak them in water to remove harshness. Sprinkle tempura powder over them after draining off the water and deep-fry them into kakiage
- Bring the dashi stock to a boil and dissolve the miso.
- Place the kakiage in bowls and pour the miso soup of 2 over it. Serve the miso soup in bowls with the mitsuba on top and the kosansho sprinkled.
★ A Note
Enjoy the flavor and tenderness of gobo in season.