Pot-au-feu

This Japanese-style pot-au-feu has a gentle aroma of dashi stock. The key to allowing the flavor to soak in is to let it cool and then reheat it
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

Peel the potatoes and carrots and chop them into chunks, cut the deep-fried tofu into bite-sized pieces, and cut the sausages in half

Put 2 cups of bonito stock into a pot, add the cut ingredients (1), and bring to a boil. Cover with aluminum foil

After cooking 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