• Prep Time: 5 hours
  • Cook Time: 10 minutes

Number of servings


  • 20 g konbu
  • 5 g Longjing tea leaves
  • 300 ml water
  • 10 ml white soy (shiro shoyu)
  • Orange wedge
  • Gold foil (optional)


  1. To make the dashi, place konbu, Longjing tea leaves, and water in a saucepan over medium-heat and simmer for 10 minutes; then add shiro shoyu and set aside to cool to approximately 40C
  2. While the dashi is simmering, cut oranges into desired shapes (square/supreme/wedges etc); then either gently warm the wedge by steaming or adding to the simmering dashi for a maximum of 2 minutes
  3. To serve, simply place the wedge in the center of a bowl, add gold foil optionally to the wedge and finally add dashi