Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Peel and boil one large ripe plantain for 15 minutes until very soft, then drain and mash it thoroughly.

2. 2

   Press 350 grams of firm tofu to remove excess water, then crumble it into a large bowl with the mashed plantain, 1 tablespoon of finely grated fresh ginger, 2 tablespoons of tamari, and 2 tablespoons of cornstarch, mixing thoroughly until well combined.

3. 3

   Form the mixture into twelve uniform, small oval or round parcels, each approximately 2 inches in diameter.

4. 4

   In a medium pot, combine 4 cups of cold water with a 10-gram piece of kombu and 4 dried shiitake mushrooms, letting them soak for 20 minutes before gently heating without boiling.

5. 5

   Remove the kombu just before the water simmers, then simmer the shiitake mushrooms for 15 minutes before straining the broth and reserving the dashi.

6. 6

   Return the strained dashi to the pot, add 3 tablespoons of tamari and 2 tablespoons of mirin, and bring to a gentle simmer.

7. 7

   Carefully add the twelve plantain and tofu parcels to the simmering broth and poach gently for 8-10 minutes until they are firm and float.

8. 8

   Divide the poached parcels and umami broth among four bowls, then garnish each serving with 2 tablespoons of thinly sliced scallions and 0.5 teaspoon of seven-spice shichimi togarashi.