Osumashi seemed like the prefect accompaniment to ikura don (Build-a-Meal 40) but I wanted something simple that wasn’t going to require lots of ingredients or cutting out carrot flowers. I wanted to keep this recipe in line with the decadent meal on the go theme so I decided on a shitake and green onion soup. You can use fresh shitake but I had some dried shitake soaking in water overnight so I used those since I thought it would give it a more complex flavor but either will do. Of course if you’re doing an instantaneous dinner then use the fresh shitake.
I also added a small green salad to this build a meal. I didn’t think it was worth posting a recipe since it was just a basic green salad with a sweet Japanese dressing but it helped balance out the meal so I recommend adding a small salad of your choice.
Ingredients (2 Servings)
10 grams katsuobushi
2 cups of water
2 shitake mushrooms (dried or fresh)
1 sprig green onions chopped
3/4 teaspoon of Kosher salt (less if using iodized salt)
1/2 teaspoon of soy sauce
1.5 tablespoons of sake
1) Make dashijiru. You can follow the basic dashijiru recipe I have but I altered the ingredients in this recipe for two serving and added a little extra katsuobushi.
2) After you have drained the dashijiru, add the broth back into a pot and add the salt and soy sauce.
3) Add the shitake and cook until done.
4) Add the green onions just before turning off the stove so they maintain their green color.
5) Next add the sake immediately before serving unless you need to make sure that the alcohol has evaporated. You shouldn’t taste any alcohol although adding it last allows it to maintain its flavor.
6) Serve into bowls and and pair with a fish or sushi dish.