HOME Recipe Broccoli Sauce

Broccoli scrubbing

Thanks to the white miso and fresh cream, it has a rich flavor.
Please also refer to this page for information on the ingredients introduced in this recipe.

Pull the dashi

Dashi is the basics for Japanese cuisine. It is said that there is the best dashi, and there is a second dashi. The first dashi is turned off at a temperature below 100°C and the remaining heat exudes the umami flavor, while the second dashi uses the ingredients used for the first dashi to bring it to a boil to give it a umami flavor. At home, you don't need to be the number two. It's often thought that dripping dashi is a hassle, but it's surprisingly easy to make. Put the ingredients in the water and leave it for a day, and that's enough to make the soup stock. If it's not enough, boil it and get even more delicious dashi. It has a richer flavor than the best flavor that comes out from the residual heat...

Japanese food

Soup

Tamura Takashi

[Chef Tamura's Book] Japanese Cuisine in Tsukiji Tamura

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Cooking time: 20 minutes

Excluding the cooling time

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How to make it

Add a little salt to plenty of water to the broccoli and boil it in a colour, then drop it in ice water to prevent coloring. (Cook the core part slightly longer.)

Pour the boiled broccoli and bonito soup stock in a blender.

Once everything is mixed, add [A] and place it in a mixer until smooth.

When it's smooth, transfer to a bowl and chill in the fridge. When it cools, pour it into a bowl, pour a little fresh cream on it, and garnish with black pepper and you're done.

Materials for 6 people

broccoli

1 bunch (approx. 300g)
salt

Small amount
Bonito dashi

1 cup
[A]

White sweet potato

2 tbsp
milk

100cc
Fresh cream

2 tbsp
salt

1/2 tsp
For finishing fresh cream

Small amount
For finishing with coarse black pepper

Small amount

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