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Deep-fried Octopus Red Miso Soup
The rich taste of red dashi-added miso is good for chewy and sweet octopus.
Ingredients (4 servings)
| Boiled octopus tentacles | 2 |
|---|---|
| Naga-negi (Japanese leek) | 5 cm |
| Ichimi-togarashi (Cayenne pepper powder) |
A pinch |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Aka (Red) miso
Our product used in this recipe
Akadashi
(Red Dashi-added Miso)
Directions
- Cut the boiled octopus tentacles into chunks and deep-fry in vegetable oil at 180 °C. Shred the naga-negi lengthwise very thinly into “shiraga-negi.”
- Bring the dashi stock to a boil, dissolve the miso and add the boiled octopus.
- Serve the miso soup in bowls with the shiraga-negi on top and the ichimi-togarashi sprinkled to taste.
★ A Note
Shiraga-negi and ichimi-togarashi give a kick to the miso soup.
