Japanese cuisine, Japanese food recipes.

First:

To make (broth), heat water and konbu kelp in an earthen pot (or a soup pot). Remove konbu just before the water comes to a boil. Add sake.

Wash Chinese cabbage with water and cut leaves roughly into pieces easy to eat. Slice the white stalk parts thinly.
Take kikuna (garland chrysanthemum) and pick off the leaves from where the stalk is hard. Wash well with water. If the leaves are long, then cut into half.

Chop off the root of mizuna (pot herb mustard) and wash well with water. Cut into 4cm(1.5 inch) lengths.

Cut long white leek diagonally into 1cm(0.4 inch) wide slices.

Chop off the hard tip of the stem of fresh shiitake mushrooms. Wipe to clean. Separate the stem and cap. If the stem is stiff, slice vertically into half. Make shallow cuts on the cap in a cross shape. If the cap is big slice diagonally into half.

Cut namafu (steamed gluten) into 1cm(0.4 inch) widths. Slice carrot into 3-4mm(0.1-0.15 inch) rounds.

Cut tofu into 4 pieces.

Rehydrate kuzukiri clear noodles until soft following the instruction on the package.

Stir well the ingredients for the and respectively. If the white sesame paste is too stiff, the could end up being too thick. If thick, use the dashi broth to thin.

For condiment, chop scallion into fine pieces and soak in cold water. Drain and exchange water serveral times. Thoroughly drain by squeezing out excess moisture. (It’s convenient if you put it in a preserving container and store in the refrigerator.)

Second:
Allow the in the pot to come to a boil. Put the ingredients inside. Take what ever cooks first and enjoy with or .

Hold a slice of beef with your chopsticks, dip it in the broth and don’t let go of it. Swish it back and forth several times and when the color of the beef changes, enjoy with your preferred .

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