Mizore Jiru (Japanese Grated Daikon Soup)
There are many dishes that are well-known in Japan but relatively unfamiliar abroad, and Mizore Jiru is a perfect example. Its thick consistency helps keep it warm for a longer time, and the refreshing flavor of grated daikon radish fills your mouth with every sip.
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Servings: 2
Ingredients
- 7 oz daikon radish
- 3.5 oz nameko mushrooms
- 4 mitsuba (Japanese parsley)
Bonito dashi:
- 1 cup water
- ¼ cup bonito flakes (katsuobushi)
Seasonings:
- ⅓ tsp salt
- 1 tsp soy sauce
Instructions
- Fill a pot with water and bring it to a boil. Once boiling, reduce the heat to low, add bonito flakes, and let it simmer for 3 minutes.
- Turn off the heat and strain the mixture through a sieve lined with paper towels or a cloth (such as cheesecloth). Alternatively, if you don't mind having some fine bonito flakes remaining, you can simply use a fine-mesh strainer. Bonito dashi is now ready.
- Peel the daikon thinly and grate it (do not discard the juice). Trim the base of the nameko mushrooms and rinse them lightly.
- Return the dashi to the pot, add the grated daikon with its juice, and bring it to a boil. (You can skim off any foam floating on the surface if desired.) Once boiling, add the nameko mushrooms and simmer them over low heat for 2 minutes. Then, turn off the heat, add salt and soy sauce, and let the flavors blend.
- Serve in each bowl and top with mitsuba to taste.
Notes
- If you already have bonito dashi or another type of dashi, start from step 3. In this case, use ⅚ cups (200ml) of your dashi for 2 servings.
- You can store it in the refrigerator for up to 2 days.
Nutrition
Calories: 32.7kcal Carbohydrates: 6.48g Protein: 2.49g Fat: 0.18g Saturated Fat: 0.04g Polyunsaturated Fat: 0.07g Monounsaturated Fat: 0.03g Cholesterol: 1.23mg Sodium: 594.7mg Potassium: 351.4mg Fiber: 3.03g Sugar: 3.33g Vitamin A: 1.22IU Vitamin C: 21.99mg Calcium: 33.34mg Iron: 0.76mg
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