Pot-au-feu

This Japanese-style pot-au-feu has a gentle scent of dashi. The key to allowing the flavor to soak in. cool and warm it again.
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

Vegetable side dishes

Tamura Takashi

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

Amazon

Cooking time: 40 minutes

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How to make it

Cut the potatoes and carrots into pieces, cut the fried tofu into pieces that are easy to eat, and cut the sausage in half.

Put 2 cups of bonito soup stock in a pot, add the cut [1] and heat it. Remove the lid with aluminum foil.

After simmering for about 20 minutes, remove the aluminum foil, season with light soy sauce and mirin, remove from the heat and let cool for about 10 minutes.

After 10 minutes, heat it again and it's finished. Serve in a bowl and topped with green onions if desired.

Ingredients for 2 people

Potatoes too

100g
Carrots

60g
Fried tofu

80g
sausage

60g
Bonito dashi

2 cups
Light soy sauce

1 tablespoon
Mirin

1 tablespoon
For finishing onions

Appropriate amount

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