Stir-fried broad beans and bacon

It's colorful and recommended as a side dish for bento lunches. By cutting the bacon thinly, it becomes crispy and fragrant
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

Thinly slice the onion against the grain

Heat 1 tablespoon of olive oil in a frying pan and fry the onion (1). Add the thinly sliced bacon

Once the olive oil has been absorbed, add 50cc of bonito stock and stir-fry to evaporate the water. Add the broad beans and continue to stir-fry

Once the broad beans are soft, add Happomibijin to finish off the seasoning

material

Onion

200g
Ardoino Extra Virgin Olive

1 tablespoon
bacon

100g
Bonito dashi

50cc
broad bean

100g
Happo-mibijin (can be used as a substitute with soy sauce + mirin)

1 tablespoon