HOME Recipe Stew (Stewed Dashi)

Stewed simmered (simmered dashi)

The light, nice, textured flak beans and the deliciousness of the bonito soup stock match perfectly. When you open the lid, the aroma of the beans rises, making this dish a spring-like dish.
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

Soup

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

Cooking time: 15 minutes

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How to make it

1

Heat the bonito soup stock in a pot. Add sugar and salt here.

2

Place the thinly peeled beans in the place where the sugar has dissolved.

3

Once the beans are soft, add the needle ginger and it's done.

Ingredients for 2 people

Bonito dashi

80g
sugar

200cc
salt

1/2 tbsp
Peel off the thin skin of the beans

Small amount
Ginger needle ginger

Appropriate amount

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