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This is a fuki ohitashi that adds to its refreshing aroma and crunchy texture.
Please also refer to this page for information on the ingredients introduced in this recipe.

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

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

Cooking time: 15 minutes

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How to make it

1

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

2

Add the pre-treated fukinoto to the 2cm wide portion.

3

Simmer over medium heat, heat and cool and repeat two to three times.

4

Once the flavor has soaked in the salmon, transfer it to a bowl and cool it with ice water. Finish with bonito flakes and finish.

Ingredients for 2 people

Bonito dashi

100cc
Dark soy sauce

2 tbsp
Mirin

1 tablespoon
Fukinoto (pre-treated)

150g
Bonito shavings

Appropriate amount

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