My mother in law, moved from Japan to Colombia over 40 years ago. We don’t have a lot in comon: Tak – my husband -, we are immigrants and we enjoy cooking. These have given us enough to share.
From her I learned two things that are very important to me nowadays:
- Food shouldn’t be wasted
- You can easily make a dish taste as Japanese home made food by adding two or more of the following: dashi broth – japanese fish stock -, soy sauce, fresh ginger root, sesame oil, green onions, daikon, wakame seaweed or shiitake mushrooms.
This is what inspired the meal I cooked this evening.
There was some stuff in the fridge that was going to be wasted so I tried to find a dish I could cook using all, or at least most of them:
- Lean ground beef – out of the freezer for over a day –
Vancouver has been colder than normal these days, so soup seemed to be a good option: meatball soup it is!
- 1 pound lean groundd beef
- 1 tsp soy sauce
- 1 tsp sesame oil
- 2 green onion stalks
- 1/2 cup bread-crumbs
- 1 inch fresh ginger root – grated –
Mix all the ingredients in a bowl and make small meatballs – 1 cm diameter –
- 10 cups water
- Two tbs hon dashi – Japanese granulated bonito flake stock.
- Two tbs soy sauce
Bring the water to a boil, mix in hon dashi and soy sauce. Add the meat balls and let them cook for 10 minutes.
If you want you can add one or more of the following: vegetables – I used asparagus and carrots; daikon, cabage, leeks or shiitake mushrooms would make it -, noodles – glass noodles also called bean threads are the best but you can also use rice or wheat noodles – and tofu.
Serve in soup bowls and garnish with letuce and green onions.
It is cold out there… I am having my soup now. Hope this inspires you to cook a Japanese-style soup.