| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Japanese |
Japanese, Relishes |
6 |
Servings |
INGREDIENTS
| 1/2 |
oz |
Wakame |
| 1 |
|
Spring Onion |
| 6 |
oz |
Tofu |
| 1 |
|
Diakon, peeled |
| 18 |
|
Kobana or Yachi-Fu |
| 1 |
|
Powdered Mustard |
INSTRUCTIONS
WAKAME AND SPRING ONIONS Soak the Wakame in a bowl of warm water for
15 minutes. When soft, strip the leaves fro the tough central vein.
Discard the vein. Add sliced onions. TOFU AND SPRING ONIONS When soup
simmers, drop in the tofu ans simmer for 1 minute. Pour into bowl,
garnish with onions, and serve. DIAKON AND SPRING ONION Cut the 1 inch
diakon into strips 1/8" wide and 2" long. COver the strips with cold
water and bring to a boil. Reduce heat and simmer for 5 minutes until
vegitable are tender but still firm. When the Miso soup begins to
simmer, drain the Daikon and add it to the soup. Garnish with onions
and serve. FU AND MUSTARD Soak the dried coutons in cold water for 10
minutes, until they are soft. Squeeze the gently to rid them of their
moisture. Bring the Miso to a simmering point, drop the croutons and
simmer for 1 minute. Pour the sou, add mustard, and serve. From
"Recipes-The Cooking of Japan" from Time-Life International, c1965.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/japan1.zip
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