Uzumi (Rice Hidden under Tofu and Shiitake Soup)

Quick answer

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

About this dish

Uzumi is a Wakayama dish in which a small portion of rice is hidden beneath a clear kombu and shiitake soup with cubes of firm tofu.

Scallion, finely chopped mandarin peel, sesame, and grated ginger add separate aromatic accents to the mild broth. The kombu is removed as the water reaches a boil, while shiitake continues to simmer gently for depth. The soup is ladled over rice only when the tofu floats and is hot through, leaving the rice concealed until the diner reaches it.

Ingredients (10 servings)

Ingredient	Amount	Unit
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

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

5 steps

1

Heat

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

Control

Remove the stems from 300g shiitake and slice thinly.

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

Control

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

Prep

Slice 5 scallions.

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

Step

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.