Sometimes, when we're too busy or tired to go all-out on a meal, we like to head to a Japanese grocery in Honolulu called Marukai and buy sashimi. Once we return home it's easy to whip up a pot of miso soup, some boiled spinach, and of course rice. Easy, quick, and healthy. But today, once we found ourselves at Marukai, we decided we wanted a lot of vegetables. Japanese vegetables. And we wanted them so that we could make agebitashi, which we haven't had in a long time.
4. Whenever a batch is done, drain on newspaper or paper towels.
5. After draining, add veggies to the container holding your broth.
Agebitashi is best served with rice. Regular steamed rice goes nicely, but if you want to add some nutrition to your normal rice, try making it into takikomi gohan (one version of Japanese "mixed rice") like this:
Before cooking it, the takikomi gohan should look something like this:
And when cooked, you can expect this:
When all of this was done we included miso soup and simmered Japanese pumpkin (kabocha no nimono).