Shokkara-jiru
Quick answer
- Total time
- 40 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Muroaji shokkara, a fermented mackerel scad sauce, handles both the salt and the savory depth in this soup on its own.
Read more
The broth comes from small taro simmered until tender, with blanched ashitaba added at the end. Use a commercial shokkara with a clear production and storage history rather than fermenting fish at home.
Ingredients
Instructions
- 1
Wash 4 bundles ashitaba, blanch in 1500ml boiling water for 1 minute 30 seconds, cool in cold water, squeeze firmly, and cut to 2cm.
- 2
Scrub and peel 8 small taro roots and cut bite-size.
Combine with 500ml soup water, boil, and simmer over medium-low for 15 to 20 minutes.
- 3
When taro is tender, add 1 teaspoon dashi granules, 2 tablespoons prepared muroaji shokkara, and 2 tablespoons sake and boil 2 minutes. Taste before adding any further salt.
- 4
Add blanched ashitaba, boil just 1 minute, and remove from heat as soon as the broth returns to a full boil and the greens remain vivid.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
Checked: 2026-08-11
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