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Sawaniwan (soup filled with julienned vegetables)

Culture

UpdateSeptember 21, 2018
ReleaseSeptember 21, 2018

Ingredients

Ingredients (for 4 servings)

1/2 burdock root

1/4 carrot

2 shiitake mushrooms

2-3 kinusaya (snow peas)

2 tablespoons of usukuchi shoyu (light-colored) soy sauce

a pinch of salt

3 tablespoons of mirin

3 tablespoons of sake

800 cc of ichiban dashi (first dashi)


Directions

1

[Preparation]
Burdock root: Remove the skin by shaving it using the back of a knife, cut into 5-cm long-strips, and soak them in water.
Carrot: Peel it and cut it into 5-cm-long strips.
Shiitake mushrooms: Remove the base part and cut them into thin strips.
Kinusaya: Remove the string and cut it into thin strips.

2

Pour the ichiban dashi into a pot and cook the burdock root and carrot in it.

3

When the burdock root and carrot become soft, add the mushrooms and kinusaya to the pot and add the seasonings.

Japanese Liquid Measures:

1 cup = 200ml = 6.76 fl oz
1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz