INGREDIENTS
12
Quail eggs
1/2 cup
Katsuobushi
1/2
Chinese cabbage ((350 g)), small
75 g
Enoki mushrooms
100 g
Garland chrysanthemum greens
150 g
Shimeji mushrooms
2 tbsp
Mirin
2 tbsp
Sesame paste
1 tbsp
Tamari
250 g
Shirataki noodles
350 g
Tofu puffs, fried
1 1/2 l
Water
3 tbsp
Aka (red) miso
2
Negi (japanese leeks) (white portions only, thinly sliced (about 250 g))
3
X3 inch piece kombu