Broccoli paste

It has a rich flavor thanks to the white miso and fresh cream
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

Boil the broccoli in plenty of water with a little salt until golden brown, then drop it into ice water to prevent the color from changing. (Boil the core a little longer.)

Blend the boiled broccoli and bonito stock in a blender

Once everything is mixed, add [A] and continue blending until smooth

Once smooth, transfer to a bowl and chill in the refrigerator. Once cooled, pour into serving dishes, drizzle with a little cream, and garnish with black pepper to finish

Materials for 6 people

broccoli

1 bunch (about 300g)
salt

Small amount
Bonito dashi

1 cup
[A]

White miso

2 tbsp
milk

100cc
Fresh cream

2 tbsp
salt

1/2 tsp
Fresh cream for finishing

Small amount
For finishing with coarse black pepper

Small amount

[PR]

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