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Build a Meal

Guruten (Gluten) Stir Fry

Tofu Shirataki Salad (Gluten free Cold Noodle Salad)

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BAM 40: Ikura Don (Salmon Roe Rice Bowl), Shitake and Green Onion Osumashi and Salad.

BAM 39: Teriyaki Chicken, Okara salad, Daikon with Chirimen jyako and Rice.

BAM 38: Shake (Salmon) Rice, Satoimo and shimeji miso shiru, hiyayakko with komatsuna and salmon skin daikon oroshi

BAM 37: Sui-gyoza 3 (3 of 3)

BAM 36: Sui-gyoza 2 (2 of 3)

BAM 35: Cabbage Salad with Sesame Dressing, Suigyoza Soup, Eggplant and Bell Pepper Miso Stir fry and Rice

Matsutake Gohan

BAM 33: Yakiniku, Kimchi, Kimchee, Soy Bean Soup and Rice

BAM 32: Wafū Pasta 3: Sansai (Mountain Vegetable) Pasta

BAM 31: Nasu no Tuskemono (Fast and Easy), Turkey Hijiki Niku Dango (Meat Ball), Negitama (Egg and green onion) Miso Soup and Rice

Cooking Perfect Stove Top Japanese Rice (Update)

BAM 30: Okonomiyaki (American-Kitchen)

BAM 29: Okonomiyaki (Buta Tama) (Easy Breezy)

BAM 28: Classic Osaka-Style Okonomiyaki (Buta tama)

BAM 27: Hiyashi Chuka

BAM 26: Southern-Japanese Build-a-Meal featuring Fried Chicken with Umeboshi Honey Dipping Sauce, Tofu Macaroni Salad and Okara Cornbread

BAM 25: Vegan Build-a-Meal Nagaimo Pancake, Lemon Daikon, Myoga and Red Potato Miso Soup and Rice.

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BAM 22: Tofu, Kamaboko and Carrot Osumashi, Sushi Cake and Beets with Tofu sauce.

Friday, August 20th, 2010
Osumashi (clear fish broth soup) is usually served to celebrate something and is almost always served with traditional kaiseki ryori. It is often served with sushi and New Year's food, as well as other medetai (celebratory) meals. My 100th post is coming up so I wanted to celebrate with my first sushi and osumashi build-a-meal.

BAM 22: Tofu, Kamaboko and Carrot Osumashi, Sushi Cake and Beets with Tofu sauce.
BAM 22

Ingredients (Servings 2)
10 grams of katsuobushi
2 cups of water water
3/4 teaspoon of Kosher salt (less if using iodized salt)
1.5 tablespoons of sake
1/2 teaspoon of soy sauce
4 (1/4 inch) slices of kamaboko (fish cake, any kind will do. The spiral ones are fun too)
4 pieces of carrots (1/8 to 1/4 inch), sliced and cut into shapes
lemon zest
6 slices (approx 1/3 of a package) of tofu cut at angles (3 slices for each person)
mitsuba for garnish

Directions
1) Make dashijiru. You can follow the basic dashijiru recipe I have but I altered the ingredients in this recipe for two serving and added a little extra katsuobushi to celebrate!
2) After you have drained the dashijiru, add the broth back into a pot and add the salt and soy sauce.
3) Cut the carrots into shapes. These small touches make this soup special. I used a cutter specifically for this but if you have mad knife skills, free hand it.
4) Cut 2 slices of kamaboko (fish cake) for each person.
5) Add the kamaboko and carrots and put them into the dashijiru. Cook on low heat so it's barely simmering. You don't want your precious soup to boil away and lose it's delicate katsuobushi flavor. The carrots should be firm but not crunchy. This should only take about 2-3 minutes.
6) Add the tofu and allow it to heat through. You can use any kind of tofu but I think kinugoshi (silken tofu) works the best. I say that but I'm using momen (firm tofu) here.
7) Add the sake immediately before serving unless you need to make sure that the alcohol has evaporated. You shouldn't taste any alcohol although adding it last allows it to maintain its flavor.
8) To make the lemon zest garnish, Cut off a 1x0.5 inch piece of lemon zest. Peel off the white part(there is a name for it but I'm drawing a blank) and cut off the edges so you have a rectangle. Cut two slits into them to form the letter N and twist to make a triangle.(See photos below)
9) Serve into bowls and garnish with lemon zest and mitsuba.

Cut carrots into flower shapes. This one is a ume blossom. If you're wondering why it looks yellow, it's because it is. My friend grew this in her garden...I forgot what variety of carrot it is.
Osumashi-cut carrot into flower

Add the carrots and kamaboko into the dashijiru and simmer on the lowest heat setting until the carrots are cooked. They should be firm but not crunchy.
Osumashi-cook carrot and kamaboko

Add the tofu. I like to cut long triangular pieces. I think it makes this soup fancier.
Osumashi-add tofu

Cut the white part of the lemon zest off.
Osuimono-lemon zest1

Cut two slits and create the letter "N" (this one is backwards but it doesn't matter).
Osuimono-lemon zest2

Twist the ends up and create a triangle.
Osuimono-lemon zest3

Osmashi served.
Osumimono-served1

Tag List
tags (categories)
Soy Sauce [25]
Dashijiru [23]
Rice [19]
Daikon [14]
Egg [14]
Vegan [13]
Sesame Seed Oil [12]
Chicken [11]
Katsuobushi [11]
Kyuri [9]
Shiso [9]
Shoga [8]
Tofu [8]
Sake [8]
Mayonnaise [8]
Miso [8]
Garlic [7]
Beef [7]
Cabbage [7]
Vegetarian [7]
Vinegar [6]
Pork [6]
Miso soup [6]
Mirin [6]
Sesame Seeds [5]
Green Onion [5]
Sugar [5]
Tomato [5]
Hakusai [5]
Umeboshi [5]

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