• Miwa




<Yield> 4 servings

<Prep time> 6 mins

<Cook time> 12 mins


thick fried tofu/ atsuage(170 g)

1 small carrot

3 shiitake mushroom

1 hand full of rape flower (100g)

(1 tbsp of bonito flakes)


2 cups of water

1 ½ tsp of kombu stock powder

2 ½ tbsp of light soy sauce

2 ½ tbsp of mirin

1 tsp of sugar


1; Peel the skin of carrot. Cut into bite size pieces. In a pot, pour 2 cups of water and carrot. Once it comes to a boil, cook it for 6-7 mins over mid heat or until the carrots are 80% cooked through.

Remove the stem of shiitake mushroom. Cut fried tofu into big chunks.

2; Cut rape flower in half. Blanch the bottom part for 20seconds and the other top part for another 10seconds. Drain the water and place it into the ice bath.

3; In a large pot, add 1 ½ tsp of kombu stock powder, 2 ½ tbsp of light soy sauce, 2 ½ tbsp of mirin, and 1 tsp of sugar. Mix carrot together with water. Place fried tofu and shiitake mushroom. Once it comes back to a boil, simmer it for 6mins over low heat.

4; Off the heat and place the rape flower. Let it come down to the room temperature. Transfer onto the plate.

<Miwa’s tips> ※Watch more on YouTube!

-If you don’t have fried tofu, swap for firm tofu. Remember to remove the moisture of tofu.

-If you taste it a bit bland, feel free to add more salt and mirin.

-If you have time, let it rest overnight to let it absorb more sauce.

-If you are not vegan, sprinkle some bonito flakes as a finishing touch.

<Storage time>

Make sure to keep it in the air tight container in the fridge for 4 days.


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2021/04/03 MIWA