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Sawaniwan (soup filled with julienned vegetables)


UpdateSeptember 21, 2018
ReleaseSeptember 21, 2018


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)



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.


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


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