Mimi (Folded Wheat Dumplings in Miso Soup)

Name: Mimi (Folded Wheat Dumplings in Miso Soup)
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Yield: 5 servings
Cuisine: Japanese
Ingredients: daikon 200 g; carrot 100 g; taro 500 g; burdock root 120 g; fresh shiitake mushrooms 90 g; Japanese long onion 100 g; miso 100 g; wheat flour 300 g; lukewarm water for the dough 150 ml; niboshi dried sardines 20 g; water for the broth 800 ml

Quick answer

Total time: 80 min
Level: Hard
Servings: 5 servings
Ingredients: 11

About this dish

Pinch two corners of a square of wheat dough together and it takes the shape of a mi, a winnowing basket.

In Jikkoku, in Fujikawa, Yamanashi, that shape is said to scoop up good fortune, which is why the soup appears on New Year's morning and at celebrations. The dough goes straight into the broth with the root vegetables instead of being boiled separately, and the flour on its surface gives the soup a light body.

Ingredients

servings

IngredientAmount

fresh shiitake mushrooms

lukewarm water for the dough

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niboshi dried sardines

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Instructions

7 steps

1

Add 150ml lukewarm water gradually to 300g flour rather than all at once and knead for 8 minutes.

When smooth and no longer very sticky, cover with a damp cloth and rest at room temperature for 30 minutes.
2

Cut 200g daikon into 5mm quarter-rounds and 100g carrot into 5mm half-moons.

Wearing gloves, peel 500g taro and cut bite-size. Slice 120g burdock diagonally 5mm thick, shred 90g shiitake, and slice 100g long onion into 5mm rounds.
3

Roll the rested dough 2 to 3 mm thick and cut it into 5 cm squares.

Bring two corners of one side together, pinch the seam firmly into a small winnowing-basket shape, and keep the pieces separated under a damp cloth.
4

Remove heads and guts from 20g niboshi, add them to 800ml broth water, and bring to a boil over medium heat.

Simmer for 7 minutes, then remove every sardine to leave a clear stock.
5

Add daikon, carrot, taro, burdock, and shiitake to the stock.

When it returns to a boil, simmer over medium-low heat for 15 to 20 minutes, until a chopstick enters the taro easily and the burdock bends tenderly.
6

Keep the stock boiling and add the mimi one at a time so they do not stick.

Cook for 8 to 10 minutes. Split the thickest joined seam and confirm no raw flour remains.
7

Loosen 100g miso with two ladlefuls of broth and return it to the pot, then add 100g long onion.

Heat gently for 2 minutes without a hard boil, divide the mimi and root vegetables evenly, and serve hot.