by Akiko Ohashi
Ingredients
- •4 dried shiitake mushrooms
- •4 packaged, freeze-dried tofu pieces
- •15 grams (½ ounce) kombu (dried sea kelp)
- •3-4 grams (¼ cup) bonito flakes
- •10 small shishito peppers
- •66 grams (6 tablespoons) sugar
- •1 tablespoon soy sauce
- •1 tablespoon sake
- •Pinch of salt
Preparation
Soak shiitake mushrooms in 237 ml (1 cup) of water for 30-45 minutes, then remove the mushrooms and reserve the liquid.
Dip the freeze-dried tofu in water just until soft, and gently wring out like a sponge.
Prepare dashi broth: Pour the reserved mushroom liquid into a small saucepan and add 473 ml (2 cups) water and the kombu. Place over low heat and bring to a simmer. Immediately remove the kombu and stir in the bonito flakes. Return to a simmer, then remove from heat and strain through a filter into a clean pan; discard the solids.
Add the freeze dried tofu, shiitake mushrooms, shishito peppers, sugar, soy sauce, sake, and salt. Simmer on low heat for 30 minutes.
Serve as a soup or slice the tofu into strips and arrange on a plate.