Japanese Mounjaro Recipe
Japanese Mounjaro is a testament to the elegance and simplicity of Japanese cuisine. Whether enjoyed in its classic form or with a modern twist, its savoury broth and fresh ingredients make it a satisfying dish for any occasion. Try this recipe at home, and experience the warmth and comfort of authentic Japanese flavours.
Ingredients
- 10 g Kombu For enhancing the umami flavour
- 15 g Bonito Flakes Adds richness to the broth
- 2 tbsp Miso Paste Choose white or red miso for variation
- 2 tbsp Soy Sauce Low-sodium preferred
- 1 tbsp Sake For a touch of sweetness
- 200 g Rice or Udon Noodles Cooked separately
- 50 g Shiitake Mushrooms thinly sliced
- 1 medium Carrots Julienned for texture
- 2 stalks Spring Onions 2 stalks Finely chopped for garnish
- 100 g Tofu Firm or silken, depending on preference
- 2 sheets Seaweed Sheets For garnish
- 1 tsp Sesame Oil To enhance aroma
- 1 tsp Fresh Ginger grated
- 2 cloves Garlic minced
- Salt To taste Adjust as needed
- Black Pepper To taste
Instructions
- Prepare the Vegetables: Slice mushrooms, carrots, and spring onions into thin strips.50 g Shiitake Mushrooms, 1 medium Carrots, 2 stalks Spring Onions 2 stalks
- Cook the Noodles or Rice: Follow the package instructions for cooking, then set them aside.200 g Rice or Udon Noodles
- Sauté the Aromatics: In a separate pan, heat sesame oil and sauté the grated ginger and minced garlic until fragrant.2 tbsp Soy Sauce, 1 tsp Sesame Oil, 1 tsp Fresh Ginger, 2 cloves Garlic, 1 tbsp Sake
- Cook the Vegetables: Add the sliced vegetables to the pan and cook for about 5–7 minutes, or until they are tender yet crisp.Salt To taste, Black Pepper
- Combine with Broth: Pour the prepared broth over the vegetables and let it simmer for an additional 10 minutes to allow the flavours to meld.15 g Bonito Flakes, 10 g Kombu
- Serve and Garnish: Serve hot with the cooked noodles or rice, topping with spring onions, nori sheets, and tofu if desired.2 tbsp Miso Paste, 100 g Tofu, 2 sheets Seaweed Sheets