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Add a photoServings: 4
Ingredients
- 5 c. Ichiban Dashi (see recipe)
- 1 pch salt
- 1/2 tsp soy sauce Several fresh parsley leaves
- 4 slc kamaboko (fish cake)
Directions
- Bring dashi to a boil. Add in salt and soy sauce. Divide parsley leaves and fish cakes between four bowls. Add in dashi. If fish cakes aren't available, almost anything can be added instead, from fresh vegetables (mushrooms are a nice touch, as are snow peas), to chicken and fish, though traditionalists will argue which's a bit avant garde.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 0g | |
| Recipe makes 4 servings | |
| Calories 0 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 76mg | 3% |
| Potassium 1mg | 0% |
| Total Carbs 0.05g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.01g | 0% |
| Protein 0.04g | 0% |
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