Sui Mono (Japanese Clear Soup)

6 Servings

For Dashi – –

• 5 inch strip of dashi konbu
• 3 cups water
• 1 cup katsuobushi (shaved dried bonito) or 1/2 cup dashi iriko
• 1 tsp. salt
• 1/2 tsp. ajinomoto
• 1 tsp. shoyu

Rub off sand from konbu, put in saucepan with water and heat to just before boiling. Remove konbu. Add katsuobushi and let bubble for about 2 times. Remove from fire and let settle. Drain.

Measure 3 cups of dashi – if not enough, add water in which mushroom had been soaked. Bring to boil, add salt and ajinomoto. Add shoyu just before serving.

For “Mi” – –

• 6 shrimp, pieces of chicken, broiled fish, kamaboko, egg or tofu
• 3 dried mushrooms
• 6 pieces of cabbage leaves
• chopped parsley

Soak mushroom in water to cover. When soft, remove stem and cut into 1 inch triangles (2 pieces for each serving). Add to heated dashi before removing from fire.

Shell shrimp, slice thru center, clean out the veins and flatten the shrimp by cutting gashes across the shrimp. Wash in salted water. Place on cabbage leaves for individual serving. Put parsley on top of shrimp. Place on plate. Steam for about 10 minutes. Place in soup bowl and pour dashi over it.