Traditional Japanese Ichiju Sansai Set Rice Soup And Three Sides 1771706878024 Zkds

Ingredients

• 2 cups Short-grain Japanese rice
• 4 cups Dashi stock
• 3 tablespoons Miso paste
• 4 pieces Salmon fillets
• 150 grams Silken tofu
• 1 tablespoon Dried wakame seaweed
• 1 bunch Spinach
• 2 tablespoons Soy sauce
• 1 tablespoon Mirin
• 8 slices Pickled radish (Takuan)(optional)
• 1 teaspoon Toasted sesame seeds

Instructions

1. 1

   Rinse the rice until the water runs clear, then cook in a rice cooker or heavy-bottomed pot with 2.2 cups of water.

2. 2

   Lightly salt the salmon fillets and grill or pan-sear until the skin is crispy and the flesh is cooked through.

3. 3

   Blanch the spinach in boiling water for 1 minute, shock in ice water, squeeze dry, and toss with soy sauce and sesame seeds.

4. 4

   Heat the dashi stock in a pot until simmering; add the cubed tofu and rehydrated wakame seaweed.

5. 5

   Turn off the heat for the soup and whisk in the miso paste using a strainer to ensure a smooth consistency.

6. 6

   Slice the pickled radish into thin rounds to serve as the third side (Tsukemono).

7. 7

   Fluff the cooked rice and scoop into individual bowls.

8. 8

   Arrange the tray with the rice on the front left, miso soup on the front right, and the three sides positioned behind them.