Made in a small pot with cod and milt parsley
By cooking it cold, you can slowly bring out the delicious seafood stock
How to make it
1
Peel 50g of carrots with a peeler, cut the caps of the shiitake mushrooms into small slits and parboil them briefly, cut the firm tofu into bite-sized pieces and chop the parsley
2
Add [A] to a pot and heat. Once boiling, add the soft roe, tofu, parboiled carrots, and shiitake mushrooms. Bring to a quick boil and then serve in a serving dish
3
Add chopped parsley to the remaining sauce, cook briefly, then pour into the bowl (2) and serve
Ingredients for 1 person
-
- Carrots
- 50g
-
- Shiitake
- 2
-
- Cotton tofu
- 50g
-
- parsley
- 10g
-
[A]
- Bonito dashi
- 1 cup
-
- White miso
- 30g
-
- Light soy sauce
- 1 tablespoon
-
- Milt that has been pre-processed
- 50g
[PR]
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