Seasoned Rice With Miso Soup

With white rice, nori and dried sardines, this broth bowl is the definition of umami.


  • 140 grams cooked rice
  • 500cc water
  • 5 centimeters konbu seaweed
  • 10 grams bonito flakes
  • 1 tablespoon miso
  • Parmesan cheese
  • Chirimen jyako (dried sardines)
  • Wasabi
  • Nori (cut into thin strips)


  1. Make a couple of cuts into the konbu seaweed with kitchen shears. Soak konbu seaweed in water for 30 minutes in a saucepan.
  2. After it's finished soaking, cook over low heat until just before boiling. Turn heat off and take the konbu out.
  3. Bring the konbu broth to a boil and add the bonito flakes. Simmer over low heat for 2 minutes.
  4. Strain the broth using a mesh strainer.
  5. Add miso to the broth and dissolve.
  6. Prepare a bowl of hot cooked rice. Top with parmesan cheese, dried sardines, wasabi and nori strips. Finally pour the broth over the rice and enjoy.