1 liter of water
1 piece of dried kombu seaweed
1 tablespoon of hondashi
2 tablespoons of dashi broth
2 tablespoons of sweet dashi broth
1 tablespoon of clear soy sauce
2 sliced shiitake mushrooms
1 carrot in sticks
1 shredded burdock root
3 chopped Swiss chard leaves
6 Japanese rice balls
For garnish
1 bunch of Japanese parsley (nabina boro)
1 liter of water
1 piece of dried kombu seaweed
1 tablespoon of hondashi
2 tablespoons of dashi broth
2 tablespoons of sweet dashi broth
1 tablespoon of clear soy sauce
2 sliced shiitake mushrooms
1 carrot in sticks
1 shredded burdock root
3 chopped Swiss chard leaves
6 Japanese rice balls
For garnish
1 bunch of Japanese parsley (nabina boro)
Step 1: In a pot, heat the water with the kombu seaweed over low heat
Cautiously add the hondashi, dashi broth, sweet dashi broth, and clear soy sauce
Mix well
Be careful not to let the soup become too dark
Step 2: Add the mushrooms, carrot, burdock root, and cook
Finally, add the Swiss chard
Step 3: Heat the Japanese rice balls in a pan or griddle until they are toasted
Step 4: Distribute two rice balls in each individual bowl
Cover with the soup and vegetables
Garnish with Japanese parsley.
