Things to know about Omiotsuke Recipe
Japanese Traditional Miso Soup from Kamakura – Omiotsuke is one of the foundations of Japanese Cuisine, but it’s now being served in different parts of the world. It is both delicious and nutritious as it is low in calories. Also, it is believed that 75% of people in Japan devour miso soup at least once a day.
The origin of the soup comes from the Kamakura Period from 1185 up to 1333. It was a daily meal of samurais, and the instant miso paste was explicitly developed for military commanders. The soup is made from miso paste and the traditional fish stock known as Dashi. Dashi serves as the soup base, which is made of seaweed or dried kelp, dried sardines, dried bonito, and dried shiitake mushrooms.
Delightful Japanese Traditional Miso Soup from Kamakura. Authentic Recipe of Omiotsuke.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 8 cups Water
- 2 cups Dry Tuna Flake – Katsuobushi – Okaka – Dry Bonito Flake
- 4 pcs Dried Kelp Leaf
- 4 cups Dashi
- 6 tbsp Miso Paste
- 2 pcs Scallion
- 4 tbsp Seaweed or Wakame dried
- 200 grams (7.05 oz) Tofu – Bean Curd
- Prepare and measure all ingredients properly ahead of time.
- Clean the dried kelp by wiping it using a clean paper towel.
- Soak the dried kelp in water for 30 minutes or overnight.
- In the morning, the kelp is already rehydrated, but do not throw the water. The water is known as cold brew kombu dashi.
- In a saucepan, pour the kombu water and the dried kelp and boil over medium fire.
- While it boils, take out the kelp into the water and add the bonito flakes and simmer for about 1 minute.
- Turn off the fire and let the bonito stay for another 10 minutes.
- Strain the Dashi using a fine-mesh sieve and set it aside.
- Slice the tofu into small dice, chop the scallion, and set it aside.
- Pour two cups of Dashi into the saucepan and bring to a boil.
- After boiling, reduce the heat to simmer.
- Add the miso paste and tofu and simmer.
- Continue cooking in low heat until the tofu is well cooked. Make sure not over boil.
- In a separate bowl, soak the seaweed or wakame.
- Once the dried seaweed is rehydrated, then you can add each on top of the miso soup.
- Top it with chopped scallion and serve hot.
- You may add other hard-to-cook ingredients like seafood or meat.
- It is better not to pour the miso paste directly into the boiling water to avoid lumps.
There is a cooking method called Niebana in Japanese cooking. It is to stop cooking just before the soup boils. It is when the aroma and flavor stay, that it can make the soup more flavorful. Once the miso soup boils, the alcohol from the fermentation that gives the fragrance is lost through evaporation.
— Specific Atributes of This Recipe:
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