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Miso Soup
10
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Ingredients
1
Gobo root ... 1
2
Carrot ... same amount as gobo root
3
Sesame oil ... 2 tablespoon
4
Dry chili pepper ... 1 or 2 (smaller you cut, hotter the tast)
5
Sugar ... 2 tablespoon
6
Sake ... 1 tablespoon
7
Mirin ... 1 tablespoon
8
Soy sauce ... 3 oz
9
Sesame seeds 1 teaspoon
Description
1
To clear the gobo root, use a scraper to rub it
2
You can see the gobo root getting whiter
3
Cut the gobo root and carrot into julienne
4
Soak the gobo root into water for 5-10 mins then filter out the water, this step is very important, this will release the taste of the gobo root, make the color look nicer and remove harshness from gobo
5
Heat up the sesame oil and pepper
6
Put the gobo root and carrot into the pot
7
Turn the heat to medium then stir fry until the veg just cook
8
Put water into the pot (almost covering the veg)
9
Put sugar, mirin, sake and soy sauce
10
Put a otoshibuta or plate on top of the veg so circulate the liquid and flavour get into the vegetables (at this time reduce the heat)
11
Almost all the liquid is evaporated and gone, then it's ready
12
Serve with sesame seeds on top
