Home » SUMASHIJIRU – A DELICIOUS JAPANESE SOUP

SUMASHIJIRU – A DELICIOUS JAPANESE SOUP

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RoYuMi

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A traditional Japanese soup, elegant, light and delicious, perfect for special occasions although it can be enjoyed every day without problem!

There are many traditional and personal variations to this delicious soup, so don’t be afraid to experiment! It goes great with various vegetables, kamaboko, tofu, and more!

Preparation: 10 minutes

Stew: 40 mins

Total time: 50 mins

Portion: 4 people

Utensils

  • Knife for cutting vegetables
  • Cutting board
  • Cooking pot
  • dashi storage container
  • container for beating eggs
  • utensil to beat
  • Strainer

Ingredients

  • 200 gr Honshimeji Mushrooms This would be the original flavor, but you can use another type of mushroom if you prefer.
  • 40 gr Mitsuba clover leaves
  • 1 pinch Salt
  • 1 tablespoon Soy sauce (soy) We recommend light or usukuchi shoyu
  • 1 egg lightly beaten or scrambled
  • 1 liter dashi

Dashi

  • 1.25 liters Water 5 cups approx.
  • 1 part kombu-type seaweed piece of 4 x 10 cm approx.
  • 1 Bowl Katsuobushi (Bonito fish flakes)

Instructions

dashi preparation

  1. Soak the kombu in a pot with 1 liter of water for 30 minutes.
    sumashijiru
  2. Bring the kombu pot with the water to a boil. Once it starts to boil, remove the kombu, put the pot on low heat and add the remaining 250ml of water to cool it down.
  3. Add the katsuobushi and bring the pot to a boil
    sumashijiru
  4. When it starts to boil, remove the pot from the heat immediately. Allow the katsuobushi to sink to the bottom of the pot.
  5. Remove the katsuobushi by straining it into a bowl. The resulting liquid is the dashi

Sumashijiru Preparation

  1. Remove the root part of the honshimeji and divide them into small groups.

  2. Cut the Mitsuba leaves into small pieces.
  3. Bring the dashi to a boil in the pot. Add the honshimeji, salt and soy sauce. Let it heat over low heat for 5 minutes (enough for it to bubble gently.
  4. Add the beaten egg to the pot through the strainer so that it forms thin ribbons. Once the egg is cooked, remove the pot from the heat and add the Mitsuba pieces.

  5. Now enjoy it while it’s hot!