July 5, 2022

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A Japanese Method for Dinner: One Soup, Three Sides

Ichijuu Sansai

As a New Yorker, I like the comfort of supply, however generally after I get dwelling from work…

I’m simply too hungry to attend. So, earlier than attacking the field of chocolate-covered marshmallows, I take a minute to reference the Japanese precept of ichijuu sansai: one soup, three sides (plus rice). Not one of the parts have to be sophisticated, and the outcome is usually a pleasant various to a one-pot meal. Classically, the meals chosen would replicate the season and incorporate completely different colours and cooking strategies. It’s a considerate assortment that ensures a satisfying, nutritionally balanced meal.

Ichijuu Sansai

Instagram has beautiful examples of ichijuu sansai, together with this one by saori_moon.

Right here’s how I continuously execute the ichijuu-sansai idea:

Soup: I like my mother’s Candy Potato Miso, recipe under, however you possibly can simmer nearly any vegetable in water with kombu (dried kelp), then season the soup with miso; I make a big batch to stretch out over a number of meals
Sides:
— Eggs. For me, it’s both tamagoyaki (rolled omelet) or a fast scramble seasoned with nothing greater than sake, salt, and sugar
— One thing Pickled. This half is straightforward — a fast cucumber pickle or a little bit pile of store-bought kimchi
— Greens. You possibly can blanch spinach or different greens forward of time, and dried seaweed is an instantaneous vegetable
Rice: I’ve a Zojirushi rice maker and at all times make additional

Michiko Tomioka’s Candy Potato Miso Soup
Miso soup is usually a main a part of a meal, not only a skinny soup. With this recipe, my mother’s, you possibly can benefit from the full rainbow of greens, protein, and professional and prebiotics. It’s easy and economical and might be made upfront for busy weeknights. Recipe by Michiko Tomioka. Makes 6 servings.

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4 cups water
3-by-3 inch piece Kombu, cleaned (non-obligatory)
3 to 4 items dried shiitake (non-obligatory)
1 medium onion, sliced thinly
1 medium pink potato, unpeeled, ¼-inch cube
½ medium candy potato, unpeeled, ¼-inch cube
½ medium carrot, small cube
3 tablespoons miso paste (ideally white)
8 ounces agency tofu, ½-inch cube
1 tablespoon wakame (dried seaweed)
scallions, thinly chopped, for serving (non-obligatory)

Place water, kombu, shiitake, onion, potato, and carrot in a medium soup pot over excessive warmth and produce to a boil. Cut back to low and proceed simmering for about 10 minutes till all greens are tender. Style one to ensure.

In a small bowl, mix the miso paste and ½ cup heat soup from the pot and blend till the miso paste is totally dissolved.

Add tofu and wakame into the soup pot and simmer for about 3 minutes over medium warmth. Stir in miso combination on the finish simply till included. Serve soup bowls, garnished with scallions.

Chihiro Tomioka has written about Japanese meals and tradition for Bon Appétit, Saveur and Food52. Join her e-newsletter, when you’d like.

P.S. Salad for dinner and 10 shocking issues about elevating children in Japan.

(Picture by Saori by way of instagram.)