Tamagoyaki (with Dashi)

Ingredients:

Servings: 4 Units: US | Metric

5 cups dashi (recipe following)

2 tablespoons miso (red bean paste)

4 ounces firm tofu, cube into 1/2 ' cubes

2 green onions, sliced diagonally

2 mushrooms

Dashi Ingredients

6 cups water

1 piece kelp (2 inch square)

3 ounces bonito tuna or 3 tablespoons dried bonito flakes

Directions:

1.) -Make the dashi-.

2.) Bring water to a boil.

3.) Wash Kelp under cold water tap.

4.) Add to water when it comes to a boil.

5.) Stir and let boil 3 minutes.

6.) Remove kelp from the water and add the bonito.

7.) Allow to come to boil and remove from heat immediately.

8.) Let it settle for a few minutes.

9.) Strain off the bonito and set aside for whenever you need the dashi.

10.) -Make the Miso Shiru-.

11.) Bring the dashi to a boil.

12.) Mix a little hot liquid with the bean paste, stirring until smooth.

13.) Pour mixture back into the saucepan, stir well.

14.) Add tofu and return to boil.

15.) Simmer for a few seconds only.

16.) Ladle into bowls and garnish with green onion and a slice or two of mushroom.