Clear Soup with Nanohana & Chikuwa

Clear Soup with Nanohana & Chikuwa

Chikuwa release its umami into the soup. Use instant dashi granules for this quick soup.

Ingredients: 3-4 servings

30 g
1 (10 cm long)
500 ml
Dashi stock granules
1 1/2 teaspoons
Usukuchi soy sauce
2 teaspoons
1 tablespoon
a small amount


1. Cut the stalks of the nanohana into 2 cm lengths. Cut the leaves into about the same size. Thinly and diagonally slice the chikuwa.
2. Put the water, dashi, soy sauce, sake, and chikuwa into a pot and turn on the heat. Once it comes to a boil, lower the heat to medium and simmer for 20-30 seconds.
3. Temporarily turn off the heat and give it a taste. If you're unsatisfied, add some salt to season. Turn the heat back on and scatter in the nanohana. When the color of the nanohana becomes vivid, turn off the heat and it's complete.

Story Behind this Recipe

I wanted a soup for dinner, so using the ingredients on hand, I made this clear soup off the top of my head. It was pretty good, so I decided to write down the recipe. The flavor and slight sweet taste of the chikuwa makes this delicious.