Late-Night Uzumemeshi
A local dish from Tsuwano, Shimane: ingredients buried under rice with hot dashi poured over. Stir in wasabi and slurp it down.
Ingredients
- Cooked rice2 bowls (light servings)
- Silken tofu1/3 block
- Shiitake mushrooms2
- Carrot3cm
- Kamaboko (fish cake)4 pieces
- Mitsubato taste
- Wasabi pasteto taste
- Shredded norito taste
- [dashi] Dashi stock (or 2 tbsp shiro-dashi + hot water)400ml
- [dashi] Light soy sauce2 tsp
- [dashi] Mirin1 tsp
- [dashi] Salta pinch
Directions
- Cut the tofu into 1.5cm cubes, slice the shiitake, julienne the carrot, cut the kamaboko into strips, and cut the mitsuba into 2cm lengths.
- Put the dashi ingredients in a pot, heat, and simmer the carrot and shiitake for 3 minutes. Add the tofu and kamaboko to warm through (if using shiro-dashi, taste first and go easy on the light soy sauce and salt).
- Scoop the ingredients into the bottom of a bowl, then pile rice on top to bury them.
- Pour over plenty of hot dashi and top with mitsuba, shredded nori and wasabi.
- Dissolve the wasabi into the dashi and eat while mixing the ingredients and rice. Leftover tofu, kamaboko or leek from the fridge all work as fillings.