Yoro tofu

Mozuku and grated roe are both very healthy ingredients.
This dish has a mysterious texture and has an elegant 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

Seafood side dishes

Tamura Takashi

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

Amazon

Cooking time: 25 minutes

modified recipe0posts

How to make it

Combine the mozuku and grated grated meat in a bowl.

Put bonito soup stock in a pot, heat it, tear off the agar that has been returned with water, melt it, and season with [A].

Pour [2] into a colander with gelatin on it and strain it. (Gelatin dissolves in the residual heat. If you strain it once, the mouthfeel may become rough, so if possible, it is a good idea to strain it again.)

Cover with water and let it cool slowly. Once the temperature is about the same as human skin, pour small amounts into a bowl of [1] and mix well.

Place a cooking sheet in the dish and pour [4] on it. Cover with ice water to harden.

Once it's hardened, remove the entire cooking sheet, cut it into bite-sized pieces, and serve on a plate. Pour the mixed [B] and topped with wasabi and it's finished.

material

Salt-preserved mozuku seaweed (desalted)

150g
Grilled (Yamato potato)

250g
Bonito dashi

500cc
the agar Soak

1 bottle
[A]

Alcohol

4/3 tbsp
Light soy sauce

4/3 tbsp
the gelatin sheets Soak

1/2 sheet
[B]

Happo-mibijin (can be used as a substitute with soy sauce + mirin)

1 tablespoon
water

2 tbsp
Wasabi

Appropriate amount