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Simmered in the stew

Peel the skin off the broad beans before serving. They have just the right amount of saltiness. This dish is perfect with sake
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: 25 minutes

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How to make it

1

Combine bonito stock, sugar, and Happomibijin in a pot and heat

2

Once the sugar has dissolved, add the broad beans with the skins still on

3

Simmer over medium heat for about 10 minutes

4

Once the broad beans have absorbed the flavor, they are done

Ingredients for 2 people

Bonito dashi

100cc
sugar

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

2 tbsp
Fra beans

100g

[PR]

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