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HOMERecipe:Broccoli Puree

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
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Cooking time: 20 minutes
Excluding the cooling time
modified recipe0posts
How to make it
1

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.)

2

Blend the boiled broccoli and bonito stock in a blender

3

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

4

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

Ingredientsfor 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
  • whipped cream topping
    Small amount
  • Coarsely ground black pepper for finishing.
    Small amount
[PR]
Seasonal Recommendations
It's the perfect treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture

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