4 hours 15 mins

    This is a traditional soup served in Japan over New Year's. The mochi cakes, kelp, bonito flakes, and naruto can be found in Japanese grocery stores. Sake can be found in the wine section of many grocery stores (as well as Japanese stores).

    2 people made this

    Serves: 4 

    • 4 cups (1litre) water
    • 1 (10cm) piece dashi kombu (dried kelp)
    • 1 cup bonito shavings (dry fish flakes)
    • 2/3 teaspoon salt
    • 2 teaspoons Japanese soya sauce
    • 1 tablespoon sake
    • 4 naruto (fish paste stick with a red spiral pattern)
    • 1/4 cup spinach, rinsed and sliced
    • 4 slices yuzu (citron) peel

    Prep:15min  ›  Cook:4hr  ›  Ready in:4hr15min 

    1. To Make Dashi: Rinse kelp and pat dry. Place kelp in a medium size pot, along with the 3 cups of water. Steep in the water for 3 hours.
    2. After steeping, bring the water with kelp in it to a boil. Then remove and discard the kelp. Remove the water from the heat and let it cool for 5 minutes.
    3. Place the fish flakes in a pot of water. Bring the pot of water to a boil. When the shavings have sunk to the bottom of the pot, strain, reserving the liquid. This is the dashi, the basic broth for Japanese soups and dishes.
    4. While making the dashi, place the spinach in a small pot of water and bring to a boil. When the spinach is cooked, drain well.
    5. Pour salt, thin soya sauce and sake in the heated dashi. Ladle the soup into bowls for servings. Into each bowl place one piece each of mishi cake, spinach and fish paste. Put a piece of citrus rind in each bowl.

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    Reviews in English (1)


    First I believe there is a typo that should be noted. Naruto is a fish "cake" formed as a log either in a plastic warp as a round tube shape or on a wooden stick but not as a "paste". Thank you for your share I finally got it right! I didn't realize sake was used, and that makes the flavor so much better. My mom isn't around to make this any more, but now I finally can make it at home for myself. Now I never have to miss this soup ever again.  -  27 May 2012  (Review from Allrecipes US | Canada)