Japanese Appetizer Recipe

Summary

Health IndexAverageCuisine
CourseDish

Ingredients

 Miso paste80 Gram
 Water800 Milliliter
 Hondashi1 Pinch (Powdered Fish Stock)
 Tofu100 Gram, diced
 Black mushrooms40 Gram
 Spring onions20 Gram
 Raw rice400 Gram
 Beans300 Gram
 Seaweed20 Gram, dried
 Pickled plums300 Gram
 Pickled radish500 Gram (Daikon)

Nutrition Facts

Serving size: Complete recipe

Calories 3109 Calories from Fat 125

% Daily Value*

Total Fat 15 g22.5%

Saturated Fat 2.8 g14.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 8269.3 mg344.6%

Total Carbohydrates 623 g207.6%

Dietary Fiber 62.9 g251.5%

Sugars 65.4 g

Protein 116 g231.1%

Vitamin A 26.5% Vitamin C 28.8%

Calcium 52.7% Iron 155%

*Based on a 2000 Calorie diet

Directions

For the miso soup prepare the miso soup by bringing the water to a boil.
Add Hondashi and whisk in miso paste, boil again and strain.
Pour into cups and garnish with diced tofu, black mushrooms and spring onions.
For the Japanese rice Prepare the Japanese rice by soaking rice with running water for about an hour to remove excess starch.
Boil the rice for 40 minutes in 450 ml water and let it rest for 5-10 minutes.
Serve in small ceramic cups.
For the Japanese salad Prepare the salad by placing the natto beans, nori, pickled plums and pickled radish into a salad bowl.
Toss with Japanese salad dressing.
Place in serving bowls.
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