Following lunch, dinner as well.
For dinner: yam-over-rice, nameko miso soup, and flying-fish ochazuke.
Nameko Miso Soup
Ingredients: 1 block of silken tofu, 1 pack of fresh nameko mushrooms, about 100 g of miso, 2 packs of Goto Ago Jiman, 6 cups of water, and a little mitsuba.
Method
- Blanch the fresh nameko mushrooms and drain them.
- Cut the tofu into 1 cm cubes.
- Put the water and Goto Ago Jiman in a pot, boil for about 5 minutes, and make grilled flying-fish stock. (Ago = flying fish.)
- To 3, add 2; once it is cooked, add 1 and dissolve the miso.
- Bring it lightly to a boil, serve, and scatter mitsuba over it.
NG>Flying-Fish Ochazuke
Ingredients: 2 packs of Goto Ago Jiman used to make the miso-soup stock, 4 tablespoons of dark soy sauce, 3 tablespoons of mirin (adjust the amount of soy sauce and mirin as appropriate), rice, hot water, and powdered sansho pepper.
Method
- Empty the contents of the Ago Jiman packs into a frying pan.
- Add the soy sauce and mirin, then simmer 1.
- Stir-fry until the moisture has evaporated.
- Place 3 on top of the rice and pour boiling water over it. Sprinkle with powdered sansho pepper to taste.
Recommended as a finishing dish after drinking 😀
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