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365 Days Miso Soup

Grilled Rice Cake and Leaf Mustard Miso Soup

Grilled Rice Cake and Leaf Mustard Miso Soup

Katsuona is a variety of leaf mustard and has a rich flavor. It is used together with kintoki carrot and rice cake (mochi) in this miso soup.

Ingredients (4 servings)

Mochi 4 cakes
Katsuona 3 leaves
Kintoki carrot 1/2
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Directions

  1. Grill the mochi. Boil the katsuona and cut into proper sizes. Slice the kintoki carrot, cut out flower shapes and boil.
  2. Bring the dashi stock to a boil. Dissolve the miso and boil for a moment.
  3. Place the mochi, katsuona and kintoki carrot slices in bowls and pour in the miso soup of 2 for serving.

★ A Note
Katsuona is a local vegetable of Hakata, Fukuoka Prefecture. It has the name katsuo (skipjack tuna) because it is so flavorful that it needs almost no dashi. Kintoki carrot is a local carrot of Kyoto.

Type of Miso

Awase (Mixed) miso

Our product used in this recipe

Awase (Mixed) miso

Ikiteru Kyushu-san Mutenka Awase Aka
(Living, Kyushu-grown, Additive-free Red Mixed Miso)

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