Japanese Rice & Miso Soup

The everyday Japanese meal: glossy short-grain rice and miso soup made from real dashi. It's almost all timing: rinse, soak, cook, rest undisturbed, and never let the miso boil. You need (serves 4): 360 g Japanese short-grain rice, 430 ml water for the rice. Dashi: 1 litre water, 10 g kombu, 20 g katsuobushi (bonito flakes). Soup: 4 tbsp miso, 200 g silken tofu, 1 tbsp dried wakame, 2 spring onions.

DURATION 1h 7m

ROUNDS 1

TIMERS 15

Wash the Rice