Spring season's classic dish
Classic-style donabe (small)
- 8 oz (240 g) pre-cooked bamboo shoot, cut into smaller pieces
- 1 rectangular piece fried tofu pouch ("abura-age") blanched and cut into strips
- 1 3/4 cups (420 ml) dashi stock
- 1 tablespoon sake
- 1/2 tablespoon raw brown sugar
- 1 tablespoon mirin
- 1 tablespoon light color soy sauce ("usukuchi shoyu")
- 1/4 teaspoon salt
- 1/6 oz (5 g) dry bonito flakes ("katsuobushi")
- 2 oz (60 g) fresh wakame seaweed, cut into bite-size pieces (or you can use rehydrated dry wakame)
- In the donabe, combine the bamboo shoot, "abura-age", dashi stock, sake, sugar, and mirin. Bring to a simmer over medium-high heat. Turn down the heat to medium-low and simmer for 3 minutes.
- Add the soy sauce and salt. Put "katsuobushi" in a sachet and add. Put a drop lid ("otoshibuta") on the surface, cover with lid, and continue to simmer for 10 minutes.
- Remove the sachet of "katsuobushi". Add the wakame seaweed. Simmer for a couple of minutes.
- Turn off the heat and let it rest for 15-30 minutes. You can enjoy it at a hot, warm or cool temperatures.
- The resting time for the dish after turning off the heat is important for the flavors to be better integrated. If you have more patience, let it rest for 1-2 hours before serving. You can re-heat to serve or just serve at a room temperature.
About the measurements used in our recipes
For rice measurement, traditional Japanese rice measurement is used.
- 1 rice-cup = 3/4 US cup = 180 ml
Other conversions (US to metric measures)
1 cup = 240 ml1
inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml