They are fresh peas simmered in soy flavoured dashi stock. My mother used to cook this dish when peas were in season. I sat at the little table in our small kitchen and helped her with shelling peas. Then she cooked those fresh peas in dashi stock. Those peas were absolutely delicious with freshly cooked rice.
In those days, the seasonal vegetables that mostly came from my grandmother’s veggie gardens were always very sweet and tasty. So were those simply beautiful peas. A fond memory of my childhood.


2 to 4 Servings


Shelled Fresh Peas 1 cup *about 150g
Dashi Stock 1 cup
Mirin 2 tablespoons
Salt 1/2 teaspoon
Soy Sauce 1 teaspoon
Grated Ginger *optional

  1. Place all ingredients in a saucepan. Adjust the sweetness and saltiness to suit your taste.
  2. Bring to the boil, then reduce the heat to low and simmer for 4 to 5 minutes or until peas are soft but still crunchy. Let cool in the liquid to avoid getting wrinkly.
  3. Serve with grated ginger, but it is optional. For children, it is probably preferred without Ginger. Enjoy the flavour of peas with freshly cooked rice.