Miso Dama
Prep Time:
Cook Time:
Servings:
Ingredients
  • 2 gram cut dried wakame, finely chopped (about 1/2 teaspoon)
  • 2 -5 grams bonito flakes (katsuobushi) (about 1/3 teaspoon)
  • 7 ounce miso paste
  • 1 –3 inch piece of ginger, washed but not peeled, finely grated
  • 2 large dried shiitake, finely diced
  • 2 inch block deep-fried tofu, tofu skins, or tofu pockets, finely chopped
  • 1 spring onion (scallion), very finely diced
  • sesame oil, for rolling
Directions
  1. In a bowl, mix all the ingredients to form a paste.
  2. Take a tablespoon of mixture and roll into a ball.
  3. Repeat until all the mixture is used.
  4. Wet your hands or use sesame oil to keep the balls from sticking — the oil adds a bit of flavor at the same time.
  5. To store, layer the balls in an airtight container, or wrap them in a small square of wax paper or plastic wrap, twist the end, and pack into a jar.
  6. To drink, cover a ball with 7 fluid ounces of boiling water in a mug or bowl.
  7. Recipe adapted from Ferment for Good by Sharon Flynn (Hardie Grant, 2017)