Wipe soak

This boiled butterbur dish has a refreshing aroma and a crunchy texture that will become addictive
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: 15 minutes

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How to make it

Combine bonito stock, dark soy sauce, and mirin in a pot and heat

Add the prepared butterbur sprouts cut into 2cm pieces

Simmer over medium heat, then reheat and cool, repeating this process two or three times

Once the flavor has soaked into the butterbur, transfer to a bowl and chill in ice water. Finish by garnishing with bonito flakes

Ingredients for 2 people

Bonito dashi

100cc
Dark soy sauce

2 tbsp
Mirin

1 tablespoon
Butterbur (prepared)

150g
Bonito shavings

Appropriate amount

[PR]

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