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Japanese Washoku Recipe: Miso Soup and Tsukudani Made Using Dashi and Leavings

The previous article introduced how to extract dashi, Japanese soup stock. Now, we will use the dashi to make washoku (traditional Japanese cuisine) dishes.

First part: Basic Japanese Cooking: Simple Method of Extracting “Dashi” Stock


Recipe for Making Miso Soup from Dashi

 – 100 grams Enoki mushroom
 – 1/2 Cho (about 150 grams) Tofu
 – 4 pinch Dried wakame (seaweed)
 – 2 tbsp Miso
 – 3 1/2 cups Dashi stock

*Cho (丁): A unit measurement for a block of tofu. The size can vary by region.
*For miso, there are types that already have dashi included. Miso with dashi or without can be used for this dish. If you use miso with dashi, the resulting flavor will be slightly richer and stronger.
*Ingredients can be changed depending on preference.

Related Articles:
Useful Information on Tofu, the Star of Japanese food

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1. Cut enoki into 3-4 cm bite size pieces. Soak the wakame in water to rehydrate. Cut the tofu into cubes about the size of dice.

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2. Put the dashi stock over heat. Add the enoki, or any other ingredients – the ingredients that take longer to cook should be added first. After 2-3 minutes of heating, add tofu and cook for a little longer.

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3. Add the wakame last, turn off the heat and add miso. When adding miso, take a little bit of the broth in a ladle, and dissolve the miso in the ladle to soften the miso. Add miso bit by bit checking for taste. The amount of miso is up to preference so it does not have to be exactly according to recipe. You can change the amount you use to your liking.

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4. Serve in a bowl and you’re done. You can also top the dish with chopped chives.

Related Articles:
Try Eating Miso: The Japanese Super Food


Recipe for Making Tsukudani from Reused Dashi Leavings

The leavings or ingredients that remain when making dashi can be reused to make tsukudani, a dish made from boiling ingredients in a sweet-savory dish using sugar and seaweed. This way we do not let anything to go to waste.

 – Kombu and bonito flake leavings after extracting dashi
 – 1-2 Tbsp Sugar
 – 3 Tbsp Soy Sauce
 – 3 Tbsp Sake
 – 2 Tbsp Mirin (sweet rice wine)
 – 1 Tbsp Sesame
 – Oil as needed
*Amount of seasoning can be changed based on preference.

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1. Cut the kombu into 4cm x 2-3 mm pieces.

2. Heat a small amount of oil in a frying pan, add the kombu and bonito flake leavings from after extracting dashi.

3. Add sugar, sake, mirin, soy sauce and mix with the kombu and bonito flakes. Cook over medium heat while stirring with chopsticks until the liquid evaporates.

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4. Crush the sesame between fingertips, sprinkle over the cooked ingredients, mix and serve in a small bowl. It keeps for about a week refrigerated.


In a two part series, we introduced how to extract dashi, a recipe using the dashi as well as a recipe that reuses the kombu and bonito flakes used for extracting the dashi. Dashi is one of the factors that contributed to Japanese cooking being recognized as a globally recognized cuisine. We hope you get to know it. 

Related Articles:
Cooking Classes in Kyoto Teach Basics of Japanese Style Cooking

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