Sumashijiru Recipe

Ingredients

• 3 cups water
• 1 sheet Kombu dried sea kelp
• 1 handful Katsuobushi
• 1 Tbsp Soy Sauce
• 1 Tbsp Sake
• 1/4-1/2 tsp salt
• 1/2 block Tofu
• 1/2 bunch Mitsuba

Instructions

1. 1

   Put water and Kombu in a pot and heat at medium heat until just before boiling. Remove Kombu. Add Katsuobushi and let the water boil then immediately turn off the heat. Leave it for 5 minutes and strain.

2. 2

   Season Dashi broth with Soy Sauce, Sake, and salt.

3. 3

   Cut Tofu into 1/2" cubes and chop Mitsuba coarsely.

4. 4

   Add Tofu into the soup and cook for a minute. Pour the soup into a bowl and sprinkle Mitsuba.