Anonymous
Posted on 2019-12-07 01:34:15 Score: 0 (vote Up/Down)    (Report as spam)


For my entry, I must first share a story:

Before I made my first miso soup, I naturally looked up a recipe for it. Now if you know miso soup, that stuff has quite a variety in what you can put into it, so the recipe I found can be accurately summed by "make dashi, pick and choose from this huge list of ingredients and have some general order about when to put what in".

A few weeks later i would visit a japanese restaurant and was served miso soup as a side dish. Naturally, that soup was nothing like what I had created.

The fact that the miso soup is the main course here should help you imagine things. However, it works, it tastes great (for me, the family disagrees) and it isn't really all that hard.

As a desert I made Green Tea Chocolate. That was my first attempt and I'm not sure making that little didn't mess the ratios up (I only made a quarter), but I suppose it worked out.

As for the beverage, I was out of ideas. It's really just some "japanese cherry blossom festival" thing from a box.

Anonymous
Posted on 2019-12-07 01:36:26 Score: 0 (vote Up/Down)    (Report as spam)


Time:
Dashi is 20min, ignoring the soaking time of up to a day
Miso soup is around 45min, could probably be faster if I didn't watch 40k lore on the side all the time
Chocolade is 20min and around 5 hours cooling things down in the fridge

Ingredients:
For Dashi:
>Kombu algae leaf (20+g)
>Katsuobushi / Bonito flakes (30+g)
>1,5l Water
You should get those from any asia store or online. Alternatively instant dashi powder exists, allowing you to skip this part.

For the "soup":
>Miso Paste (even regular supermarkets often have it. I use Shiro Miso but that's your call.)
>Carrots, abut two depending on size
>Potatoes, abut three depending on size
>Wakame seaweed (asia stores or online), about a table spoon or so (dry)
>Shiitake Mushrooms, a hand full (again, many regular supermarkets should have those)
>Firm silken Tofu, a small block should do it not like you can keep it around afterwards
>Shichimi Togarashi – Japanese Seven Spice (Pic 5, asia stores might have it, online you'll certainly find it.)
>A bundle of spring onions

For the chocolate (I'm giving you the full size recipe, I used a quarter of that):
>400g white chocolate of high quality (I recommend Lindt, a bit expensive however. Just don't take the super cheap stuff.)
>25g unsalted Butter
>125g cream (whipping cream? Don't know the english word actually… like milk but over 30% fat)
>Matcha, 4 teaspoons should be enough (asia stores should all have it. Can be a bit expensive.)

Anonymous
Posted on 2019-12-07 01:37:35 Score: 0 (vote Up/Down)    (Report as spam)


Making the Dashi

>Clean kombu leaf carefully with a damp cloth. The white stuff on it is good, don't scrub it off
>Put leaf and water in a pot and let it soak. You can skip soaking if in a hurry but I recommend just doing it over night
>If you feel like it didn't soak enough (perhaps you used a smaller leaf? Taste the water.) heat it up slowly but DO NOT BOIL. After a few minutes of hot water, take out the leaf
>There is some stuff you can do with a leftover kombu leaf but that's not a topic for today
>Take your katsuobushi and dump it in the pot
>Bring to a boil, let it boil for a minute or two, then turn off the heat
>Let it sit for 10-15 minutes
>Put some paper tissue in a sieve and sieve the dashi
>With all of the fish flakes inside the tissue, you can press it to get all the liquid. I recommend letting that cool for another few minutes or you might burn your hand
>You have made dashi

Variants: As mentioned you can use instant dashi. The vegan option is to skip the fish flakes and just use the algae water.

Anonymous
Posted on 2019-12-07 01:42:10 Score: 0 (vote Up/Down)    (Report as spam)


Making the Miso Soup

For this you obviously skip what you don't want and add other things at the appropriate moment. This is a very modular recipe.

>Cut carrots rangiri style (see >>583088 [video of jap cutting carrots fancily])
>Put carrots in boiling water. If you do all of these at once you might want to start with that. Reason being that carrots need to be cooked through to properly blend in with the rest of the ingredients
>Boil for about 10 minutes, replace water with dashi, boil for another 5-10 minutes, that should do for the taste
>As you can see I just sieved the dashi right into the carrot pot
>Alternatively, just the the carrots soaked in dashi for a few hours
>Cut the potatoes into small pieces
>Add to the pot, boil for around ten minutes. Take out a potato for and check if it's soft, that's when you continue
This was the step for hard vegetables and so on
>Now is a good time to rehydrate the wakame seaweed. You need one, maybe one and a half tablespoons of it, put it in a bowl of water and we'll come back to it
>Next, cut your shrooms. I have yet to decide on a way how to so do it however you like.
>Put shrooms into pot
>By now your wakame-bowl should be full. Drain the water and replace it, else your soup might get a bit salty and taste excessively like seaweed.
Other soft vegetables go here
>When everything looks nice and good together add the miso paste
>Adding it directly can make clumps that are a pain to get rid off, so dissolve it in a bowl to make a thick soup first. I used around 4 big teaspoons of paste but do it up to taste
>Add to the pot and stir. Check color and taste, if it's too much dilute with water, too little you add more miso
>Finally, we cut the tofu. This should always be at the end to prevent it from breaking
>You should have a block, cut it into smaller pieces. For this one I made a horizontal cut through the middle, another from the top down through the middle and then cut it into small cubes. Add those to the pot
>Drain the water from the wakame again and add the weed to the pot
>Carefully stir
>This abomination of a miso soup is now finished
>Serve in a bowl, refrigerate the rest, it lasts about two days.
>Before serving cut 1-3 spring onions and add on top of the bowl. Then springle the seven spices over it (these are spicy so your call on how much)

If you have too many ingredients and they don't get covered by liquid anymore, you can add more water, though this will dillute your dashi. Still better than dry soup.
Same when all of your water evaporates.

Anonymous
Posted on 2019-12-07 01:43:26 Score: 0 (vote Up/Down)    (Report as spam)


Making the Gween Tea Chocolade

Make sure there is no water anywhere. All your tools must be perfectly dry.
>Cut the chocolate into small pieces. Mine are fairly large because the Lindt's Lindor chocolate is already very soft and are a bit of a problem to cut
>Heat up the cream stuff in a small saucepan over low heat. When you start to see bubbles, remove from heat immediately
>Add chocolade and butter, smelt it down in the still warm pan
As I worked with so little cream, I did smelt everything over very low heat instead. You just have to be very careful as the chocolade gets ruined if it gets too hot.
>Mix to get a homogeneous mass
>Add two teaspoons of matcha and mix for a while, everything should be the same green color
>Pour in a form lined with baking paper
>Transfer to fridge for about five hours
>Heat up a knife under hot water and dry it
>Cut the chocolate into small pieces
>Sprinkle two teaspoons of matcha over the chocolate. I used a brush to get it evenly across over everything
>Remove chocolate from the paper, this might be a bit difficult
>Done. Store in refrigerator and serve cold, else it gets too soft

Anonymous
Posted on 2019-12-07 01:44:09 Score: 0 (vote Up/Down)    (Report as spam)


Making the tea

>Boil water
>Put tea bag into cup
>Pour in boiling water
>Remove tea bag after 5 minutes

Incredible, I know.

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