Ingredients for 4 servings

Hanpen (はんぺん / Hanpen) 1 (Large)
Boiled bamboo shoot (茹で筍 / Yude takenoko) 40 g
Mitsuba (三つ葉 / Mitsuba) 8 sprigs
Salted cherry blossoms (桜の塩漬け/ Sakura no shiozuke) 4
Soup stock (だし汁/ Dashijiru) 600 ml
(You can make this by using 1 tsp of Japanese
instant broth (だしの素 / Dashi-no-moto) and
600 ml of water.)
Light soy sauce (薄口醤油 / Usukuchi shōyu) 2 tsp
(Regular soy sauce is also OK, but it will make your
soup a little darker in color.)
Salt (塩/ Shio) 1/2 tsp

 

How to Make

1. Cut the hanpen into four equally sized pieces. Parboil the mitsuba and then tie their stems into a loose overhand knot. Rinse the salted cherry blossoms and then soak them in water for about 10 minutes to reduce the salt. Cut the bamboo shoots into thin slices.
2. Add the soup stock, light soy sauce, and salt to a pot and mix well. Now add the bamboo shoots and hanpen. Place the pot on medium heat and warm the soup to your preferred temperature. It does not need to be boiled.
3. Serve the soup in bowls and garnish with the mitsuba and salted cherry blossoms.

Recipe Developed by Machiko Tateno

 

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