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HOMERecipe:Sawani (Dashi-based stew)

Sawani (boiled in dashi stock)

The light, delicious texture of the broad beans and the umami of the bonito stock are a perfect match. When you open the lid, the aroma of broad beans hits you, making this a dish that will make you feel like spring is here
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
Soup
Tamura Takashi
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Cooking time: 15 minutes
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How to make it
1

Heat the bonito stock in a pot and add the sugar and salt

2

Once the sugar has dissolved, add the peeled broad beans

3

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

Ingredientsfor 2 people
  • Bonito dashi
    80g
  • sugar
    200cc
  • salt
    1/2 tbsp
  • Remove the thin skin from the broad beans
    Small amount
  • Ginger julienne
    Appropriate amount
[PR]
お中元特集 ふるさと納税で選ぶ、夏の贈りもの

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