Uzumi (Rice Hidden under Tofu and Shiitake Soup)

Name: Uzumi (Rice Hidden under Tofu and Shiitake Soup)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 10 servings
Cuisine: Japanese
Ingredients: dried kombu 30 g; water 1600 ml; fresh shiitake mushrooms 300 g; firm tofu 600 g; salt 6 g; light soy sauce 10 ml; scallions 5 piece; mandarin peel 15 g; toasted sesame seeds 150 g; fresh ginger 30 g; warm cooked rice 500 g

Quick answer

Total time: 55 min
Level: Easy
Servings: 10 servings
Ingredients: 11

About this dish

What arrives looks like a clear soup of tofu cubes and sliced shiitake; the rice only appears when a spoon reaches the bottom of the bowl.

That hidden portion is kept small so the soup and tofu can cover it completely. The broth comes from kombu and fresh shiitake and is skimmed during simmering to stay clear, and the firm tofu cubes are cooked gently so they hold their edges. Scallion, minced mandarin peel, grated ginger, and crushed sesame go on at the table, each diner adding as much as they like.

Ingredients

servings

IngredientAmount

fresh shiitake mushrooms

scallions5 piece

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Instructions

5 steps

1

Wipe 30g kombu with a damp cloth and soak it in 1600ml water for 20 minutes.

Heat over medium and remove the kombu as soon as the water begins to boil.
2

Remove the stems from 300g shiitake and slice thinly.

Add to the kombu broth and simmer for 20 minutes, skimming the surface.
3

Cut 600g tofu into 1cm cubes.

Season the broth with 6g salt and 10ml light soy sauce, add the tofu, and simmer gently for 5 minutes.
4

Slice 5 scallions.

Remove the white pith from 15g mandarin peel and mince it. Grate 30g ginger and crush 150g toasted sesame lightly.
5

Put 50g warm rice in the bottom of each of 10 bowls.

When the tofu floats, ladle the hot shiitake tofu soup over it to hide the rice, then add scallion, mandarin peel, sesame, and ginger to taste.