Suimono Food

MATSUTAKE CLEAR SOUP (SUIMONO)

Steps:

• Gather all the ingredients.

TORI TO NEGI NO SUIMONO (SOUP)

Steps:

• Salt the little chicken cubes lightly, then simmer in water until just barely tender.
• Remove from heat and reserve.
• Bring the dashi to a simmer, then add the chicken pieces and shiitake mushroom slices.
• Bring to a boil, then simmer for 5 minutes.
• Strain out the chicken and mushrooms and arrange evenly and in patterns in the 4 soup bowls.
• Ladle the hot dashi over these bits, sprinkle each bowl with thinly sliced leeks, cover with lids, and serve immediately.

SUNOMONO

Steps:

• Peel and slice cucumbers into very thin slices. Sprinkle sliced cucumber slices with salt and let stand a few minutes. Squeeze out excess moisture. Combine vinegar, sugar, and soy in a bowl and mix well. Pour the vinegar mixture over the cucumber slices and mix well. Serve in individual dishes.
• May add Wakame (seaweed), crab, and shrimp.

SUNOMONO SALAD

Steps:

• Mix all the marinade ingredients together and set aside.
• Bring water to a boil and put in noodles, Stir noodles for 3-4 minutes until cooked . Drain the noodles in a colander and cool under running cold water, drain as much water off you can.
• Mix cooked cooled noodles, green onions, cucumber, shrimp and crab meat in a bowl. Pour marinade over noodles. Mix well, cover and refrigerate allowing the flavors to combine (just an hour or two). Serve cold.

SUIMONO

Steps:

• Shell shrimp. Clean and boil them for 5-10 minutes. Chop shrimp fine and mash well. Add water, cornstarch, salt, and sugar. Form into small balls. Drop into hot oil and cook for 1 1/2 minutes. Remove. Add mushrooms, peas and shrimp balls to soup stock and serve.