Log in / Free membership registration
Post a recipe
Post a recipe Login Free membership registration
HOMERecipeQuick Stew

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.
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
 Save recipe
Cooking time: 25 minutes
modified recipe0posts
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

Ingredientsfor 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]
Seasonal Recommendations
It's the perfect treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture

Everyone'sアレンジ recipes: Here are some variations that people are making!

Take a professional recipe, adapt it to your own style, and
share it with everyone!

Post an arranged recipe

This recipe is also recommended!

Save recipe
Shiroded sand from Shirataki
Save recipe
Mixed rice with overnight dried saury
Save recipe
Heshiko's potato butter style
Save recipe
Pretreatment of rape flowers
Save recipe
Sticky natto with chikuwa
Save recipe
Soybeans and dried radish pickled in Matsumae
Save recipe
Pickled edamame
Save recipe
Cabbage with sake stew cream
Back to Chef Takashi Tamura's Authentic Italian Cuisine TOP Back to Epi Recipe Service TOP

Detailed recipe search

  • keyword

  • Cooking type

  • Genre

  • Clear the conditions

Member Login

Sign in with Google
If you have forgotten your password, click here

Free membership registration

Please sign up for social media here.

Log in with Google+

Please set the ID and password to use to log in.

Sign up with Google

Reset password

We will send you an email to reset your password.
Please enter the email address you used when registering and click the "Send" button.

Membership

An active membership is required for this action, please click on the button below to view the available plans.