HOME Recipe: Attempt stew

Simmered in the stew

Peel off the thin skin of the beans and eat. It's finished with just the right amount of saltiness. This dish goes great 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 soup stock, sugar, and Hachi-chan Beijin in a pot to warm it up.

2

Once the sugar has dissolved, add the beans with the thin skin.

3

Simmer over medium heat for about 10 minutes.

4

Once the beans have a flavor, it's finished.

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

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