Infinite Salted Nagaimo & Red Leaf Lettuce Miso Soup
ID: b8df5ca3...
This set includes two dishes: 'Infinite Salted Nagaimo', where thinly sliced nagaimo (Chinese yam) is marinated in a special salt sauce based on chicken bouillon and Japanese-style dashi, and a hearty 'Red Leaf Lettuce Miso Soup' flavored with dried sardine (iriko) dashi. The nagaimo requires no marinating time and can be enjoyed immediately; it tastes sublime when served over egg-white mixed rice.
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🍳 Cooking Flow
[Infinite Salted Nagaimo] Sear the yam roots over an open flame, slice them paper-thin, and toss with dashi, water, salt, and green onions before chilling. Serve over hot rice mixed with egg whites, and top with the egg yolk. → [Red Leaf Lettuce Miso Soup] Add torn red leaf lettuce and bacon to a small pot with water, and season with iriko dashi and miso.
Cooking Steps
Brief Cooking Order
[Infinite Salted Nagaimo] Sear the yam roots over an open flame, slice them paper-thin, and toss with dashi, water, salt, and green onions before chilling. Serve over hot rice mixed with egg whites, and top with the egg yolk. → [Red Leaf Lettuce Miso Soup] Add torn red leaf lettuce and bacon to a small pot with water, and season with iriko dashi and miso.
Introduction
This set includes two dishes: 'Infinite Salted Nagaimo', where thinly sliced nagaimo (Chinese yam) is marinated in a special salt sauce based on chicken bouillon and Japanese-style dashi, and a hearty 'Red Leaf Lettuce Miso Soup' flavored with dried sardine (iriko) dashi. The nagaimo requires no marinating time and can be enjoyed immediately; it tastes sublime when served over egg-white mixed rice.
Step 1
[Infinite Salted Nagaimo] Pierce the nagaimo with a fork and sear the fibrous roots around the skin over an open stovetop flame. Lightly rub with your hands to remove the charred bits (do not peel, as the skin contains nutrients).
Step 2
[Infinite Salted Nagaimo] Using a mandoline, slice the nagaimo as thinly as possible (aim for approx. 0.8mm) directly into a heat-resistant storage container.
Step 3
[Infinite Salted Nagaimo] Add the Hondashi (2/3 tsp), chicken bouillon (2/3 tsp), and water (2 tbsp) to the container and toss well to ensure the seasonings are evenly distributed.
Step 4
[Infinite Salted Nagaimo] Add the dried red chili, additional water (1 tbsp), and salt (1 pinch). Mix well and sprinkle with scallions (to taste).
Step 5
[Infinite Salted Nagaimo] Once the seasoning is well incorporated, place in the refrigerator to chill.
Ingredients List
Important Notes
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