Choice Of 3 Items (teishoku) Recipe
Served with Tossed Greens, Rice & Miso Soup
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Ingredients
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Tossed Greens
Rice
Miso Soup
Method
Tossed Greens
- 1
Prepare the salad
In a large bowl, combine mixed salad greens, halved cherry tomatoes, and sliced cucumber.
- 2
Make the dressing
In a small bowl, whisk together olive oil, rice vinegar, salt, and black pepper.
- 3
Toss the salad
Drizzle the dressing over the salad and toss gently to combine.
Rice
- 4
Rinse the rice
Rinse the Japanese rice under cold water until the water runs clear.
- 5
Cook the rice
In a rice cooker or pot, combine the rinsed rice and water. Cook according to the rice cooker instructions or bring to a boil, then cover and simmer for 18-20 minutes.
Miso Soup
- 6
Prepare the dashi
In a pot, heat the dashi stock over medium heat until simmering.
- 7
Add miso paste
In a small bowl, blend the miso paste with a bit of hot dashi to dissolve. Then add it back to the pot.
- 8
Add tofu and seaweed
Cut the tofu into small cubes and add to the soup along with the seaweed. Simmer for another 5 minutes.
- 9
Add green onions
Slice the green onions and sprinkle them into the soup just before serving.
