OSUIMONO

I love this 'clear soup' as it is so simple and yet carries so much flavor. It is an additive to almost anything served, whether it is meat or fish or seafood or vegetables. It can be a pleasing cleanser between courses too so it is an all-purpose recipe.

The main concern in Osuimono is, again, Dashi so if you are serious about learning to book Japanese you must start with a serious Dashi .. the 'Mother Soup or Stock Base'.

Bring the Dashi to a boil, then season with a splash of soya sauce, a sprinkle of salt and a dash of sake. Place small silky tofu cubes and Mitsuba - rub the stalks to soften and tie a butterfly knot in the middle for presentation - in a soup bowl, and pour in Dashi carefully.  Other options to add are; mushrooms, clams, baby shrimps, seaweed, bamboo sprouts, radish sprouts etc  Lastly, garnish with Yuzu zest if avaialble.