Nuppei-jiru or Hachihai-jiru (Tofu Soup with Grated Yam)
Quick answer
- Total time
- 55 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Nuppei-jiru, also called hachihai-jiru, is an Iwate Buddhist-style soup.
Read more
Matchstick-cut tofu simmers in soy-seasoned broth made from kombu and dried shiitake, then each bowl receives a ladle of raw grated nagaimo mixed with daikon juice. This formal version is the nuppei style in which yam spreads softly over the hot soup, rather than the hachihai variation that thickens the whole pot with potato starch. The name hachihai is linked either to making eight bowls from one tofu block or to wanting many refills. Nagaimo can irritate skin when grated, so wear gloves and serve it immediately under piping-hot broth.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Finish
Soak three dried shiitake in 200ml cold water for 30 minutes.
Squeeze, remove stems, and slice to 2mm. Filter the soaking liquid through a coffee filter and reserve 100ml.
- 2Prep
Cut 150g tofu into matchsticks 5mm square and 4cm long.
Cut green onion and nori separately into fine 2mm strips and set aside.
- 3Control
Combine 600ml water, 100ml shiitake liquid, and 5g kombu and rest 20 minutes.
Heat over medium-low; when small bubbles form at the edge, remove kombu, add shiitake, and simmer 6 minutes.
- 4Control
Add 1 tablespoon soy sauce and 0.6 teaspoon salt, then spread in tofu without breaking it.
Simmer gently for 3 minutes until hot through and reduce to the lowest heat.
- 5Prep
Grate 150g daikon, press in a fine sieve, and collect 80ml juice.
Wearing gloves, peel and finely grate nagaimo, then mix with the daikon juice until loose and even.
- 6Heat
Warm four bowls with hot water and divide tofu, shiitake, and boiling broth evenly.
Immediately ladle grated yam onto each bowl, top with nori and green onion, and eat hot.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Clear soy broth from kombu and dried shiitake
- Finish cue
- Warm four bowls with hot water and divide tofu, shiitake, and boiling broth evenly.
- Avoid this
- If sensitive or advised to avoid raw yam, stir the mixture into the pot and simmer it for 2 minutes.
Cooking decision evidence
Calculated Charim data and applicable official food safety guidance.
This recipe
55min, 10 ingredients
Category median
45min, 8 ingredients
Based on 242 recipes
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