HOMERecipesWhite miso soup with white milt

White miso soup with soft roe

Adding creamed corn to white miso adds sweetness and depth to the flavor of the dashi. However, be careful not to add too much corn. It is merely a secret ingredient
Please also refer to this page for information on the ingredients introduced in this recipe.

Dashi is the basics for Japanese cuisine. It is said that there is the best dashi, and there is a second dashi. The first dashi is turned off at a temperature below 100°C and the remaining heat exudes the umami flavor, while the second dashi uses the ingredients used for the first dashi to bring it to a boil to give it a umami flavor. At home, you don't need to be the number two. It's often thought that dripping dashi is a hassle, but it's surprisingly easy to make. Put the ingredients in the water and leave it for a day, and that's enough to make the soup stock. If it's not enough, boil it and get even more delicious dashi. It has a richer flavor than the best flavor that comes out from the residual heat...

Japanese food

Soup

[Chef Tamura's Book] Japanese Cuisine in Tsukiji Tamura

Cooking time: 15 minutes

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How to make it

1

Blend the canned corn with the juice in a blender to make corn cream

2

Put bonito stock and white miso in a pot, heat, and mix with a whisk to dissolve the miso

3

Once the miso has dissolved, add about 25cc of the corn cream from [1] and mix

4

Once everything is well combined, strain through a fine mesh sieve

5

Put the prepared soft roe and pre-boiled tsuruno into a bowl and pour in [4]

Ingredients for 2 people

Milt *For preparation, please refer to the separate recipe "Preparing Milt".

200g
canned corn

1 can
Bonito dashi

2 cups
White miso

150g
Tsuruna finishing, if available

10g

[PR]

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