Teishoku Set Recipe
A complete Japanese meal served with rice, miso soup, and pickles.
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Ingredients
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Main Dish
Miso Soup
Rice
Pickles
Method
Main Dish
- 1
- 2
- 3
Garnish
Slice green onions finely and sprinkle over the cooked chicken before serving.
Miso Soup
- 4
Prepare the Broth
In a pot, bring dashi stock to a boil.
- 5
Mix in Miso
Reduce heat to low. In a small bowl, mix miso paste with a ladle of hot dashi until smooth. Then stir it back into the pot. Do not boil.
- 6
Add Tofu and Seaweed
Add cubed tofu and rehydrated seaweed (Wakame) to the soup. Simmer for 2-3 minutes.
- 7
Garnish
Finely slice green onions and add them to the soup before serving.
Rice
- 8
Wash the Rice
Rinse the short grain rice under cold water until the water runs clear to remove excess starch.
- 9
Cook the Rice
In a rice cooker or pot, combine the rinsed rice with water. Cook according to rice cooker instructions or bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes. Let it rest for 10 minutes.
Pickles
- 10
Prepare the Cucumber
Slice the cucumber into thin rounds or half-moons.
- 11
Pickle the Cucumber
In a bowl, combine sliced cucumber, salt, and rice vinegar. Mix well and let sit for at least 15 minutes before serving.