Combine the dashi, sugar, mirin, soy sauce, and salt in a small (1-1/2-quart) pot. Add the peas and bring to a boil. Cover, lower heat, and simmer about 5 minutes or until the peas are tender. Drain but do not discard the liquid.
Divide the peas into four portions, put each portion in the center of a small bowl and add 1 tbsp of the cooking liquid. Now arrange a small cone of grated ginger -- 1/2 teaspoon to a serving -- on top of each pile of peas. Before eating, each diner uses his chopsticks to mix the ginger with the peas.
Wine Pairing(s)
Mount Tabor Chardonnay
Devil's Lair Chardonnay
Morgan Winery Barrel Fermented
Cockfighter's Ghost Chardonnay 'Unwooded'
Georges Duboeuf Pouilly-Fuisse
Carl Loewen Riesling 'Quant'
Steele 'Cuvee' Chardonnay
Rutherford Grove 'Pestoni' Sauvignon Blanc
Anselmi San Vincenzo
Suavia Soave Classico
Calories From Fat 3 Protein 3 Carbohydrates 10 Calories 60
Dietary Fiber 3 Calcium 16 Iron 1 Sodium 287 Vitamin A 999
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