White sake miso soup
"Shirozake" is a celebratory drink made primarily from glutinous rice and enjoyed around the time of Hinamatsuri. The bowl is made with a white miso base and is topped with shirozake and corn paste for added flavor
How to make it
1
Put the white miso and kelp stock into a pot, dissolve them, and then heat
2
Lightly boil the rice cakes, then wipe off the water and place them in hot oil to deep fry
3
Remove the pot (1) from the heat, add the white liquor and corn paste, and strain through a strainer
4
Transfer the deep-fried rice cakes to a serving dish and pour over the sauce from [3]. Finish by sprinkling on some powdered Japanese pepper
Ingredientsfor 2 people
-
- White miso
- 100g
-
- Kelp broth
- 200cc
-
- rice cake
- 2
-
- Fried oil
- Appropriate amount
-
- baijiu
- 2 tbsp
-
- corn paste
- 20g
-
- sansho pepper powder For finishing with
- A little
[PR]
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