Recipe of Simple Japanese Clear Onion Soup or Miyabe
You’ll find miyabe all over the United States in “Japanese steakhouses”— completely inauthentic restaurants where the chefs cook on a hot table, some- times theatrically tossing knives and ingredients in the air while diners watch from their seats around the table. Nevertheless, the soup itself is authentic and delicious.
- SERVES 4
- PREP TIME: 15 MINUTES
- COOK TIME: 40 MINUTES
- 6 cups Ichiban Dashi
- 1 white onion, halved
- 1 carrot, coarsely chopped
- 1 celery stalk, coarsely chopped
- ⅔ cup milk
- ⅔ cup all-purpose flour
- 1 cup vegetable oil Salt (optional)
- ⅔ cup thinly sliced button or cremini mushrooms
- 4 scallions, chopped
Tutorial / How to Make:
- Pour the dashi into a large pot over medium-high heat. Coarsely chop half the onion, and add it to the pot along with the carrot and celery. Bring the broth to just short of a boil. Turn the heat down to medium-low and simmer for 20 minutes.
- While the broth is cooking, cut the remaining onion into thin slices and separate the rings. Put the milk and the flour into separate shallow bowls. In a medium skillet over medium heat, heat the oil.
- A handful at a time, put the onions in the milk, lift them out with your hand or a slotted spoon, and allow the milk to drain back into the bowl. Toss the onions in the flour, then place them in the pan with the oil. Fry, stirring often, until the onions are lightly browned, about 5 minutes. Remove them from the oil and drain on a paper towel. Repeat the process until you’ve cooked all the onions. Set aside.
- When the vegetables in the soup are fork-tender, add salt if desired. Strain the soup through a fine-mesh strainer into a bowl, discarding the vegetables or saving them for another use. Pour the soup back into the pot over low heat and bring it to a simmer.
- To serve, ladle the hot soup into 4 bowls. Garnish with the fried onion, mushrooms, and scallions.
- To store the miyabe (although it’s not recommended), allow it to cool completely and refrigerate the soup, fried onions, mushrooms, and scallions in separate sealed containers. They will keep for 1 day. The fried onions will get soggy, so crisp them in the oven before serving.
That’s All About How to Make Simple Japanese Clear Onion Soup or Miyabe at Home. I hope you get more information about all the easy cooking recipes that you can make at home. There is a lot more information about it in Cookcan. So, don’t miss it! If you have some questions or want to add additional information please put the comment below.