The Recipe of the Week

from "Stone Soup"



Serves 4   20 min.  250 kcal


3 perilla (shiso) Ieaves
a small amount of Japanese leek (naganegi)
1 8-in. cucumber
41/2 Tbsp. white sesame seeds (40g)
l/4 cup miso (60g)
3 cups dashi
4 cups steamed rice(440g)


1 . Mince the shiso leaves and naganegi leek. Slice the cucumber. .
2. Toast the sesame seeds in a dry frying pan until a few begin to pop. Grind a portion of the seeds in a mortar, working the rest in gradually.
3. Add the miso little by little, mixing the seeds into it.
4. Add chilled dashi broth (page 222), stirring well.
5. Add the s]iced cucumbers, shiso leaves and naganegi leek, stir through.
6. To serve, fill large soup bowls with rice and then scatter a few ice cubes on top of each, pour (5) over.

Copyright 2000 Setsuko Watanabe

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