Beet Soup & Dashi Recipe



Owner/Executive Chef Mo Aoki shares an easy two-part recipe: his technique on making dashi, also known as bonito stock (the base of virtually all Japanese cuisine), as well as his beet soup with shrimp & scallop, which uses dashi as its base. We hope you'll try this at home!

Dashi Recipe - PART I

(Yeilds 475 ml or 2 cups)


475 ml or 2 cups boiling hot water

1 handful of bonito flakes


1) Add bonito flakes to the boiling water and remove from heat immediately. 

2) Wait 5 minutes until all the flakes have settled to the bottom. Strain dashi flakes and you’re left with a gold coloured broth that will last a couple days in the fridge. It is always best to make fresh dashi when needed. 

Great Tip! Left over dashi can use to make miso soup. Simply mix with miso paste and hot water.


Beet Soup with Shrimp and Scallop PART II

(4-5 servings)



400 gram red beets (approx. 5 small or 3 large)

300 ml / 1¼ cup Dashi*

*can be substituted for chicken or vegetable stock

½ tsp salt or to taste

4 fresh shrimps

4 fresh scallops 

2 sprigs of chive or ½ sprig of green onion



1) Steam beets for 25 minutes or until they feel tender

when pierced with a fork or knife. Let cool for a few 

minutes before peeling and roughly chopping into 1” cubes.

2) Use a food processor, blender, or hand blender to puree the beets, dashi and salt together until the consistency is smooth. 

3) Transfer the mixture to a small saucepot over medium heat for

5-7 minutes, stirring well throughout. 

4) Lightly season the shrimp and scallop with salt and pepper before placing on well-heated grill. Cook seafood for 30 seconds on each side. Be sure not to overcook. 

5) Gently arrange the shrimp and scallop on the soup and garnish with a half sprig of chive. Serve immediately and enjoy!