Bloom bean grinding

When heating the milk, be careful not to let it boil. When adding the cream and chicken stock, turn off the heat and let it dissolve in the residual heat to maintain the cream's mellowness
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

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

Amazon

Cooking time: 15 minutes

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How to make it

Heat the bonito stock in a pot. Add the peeled broad beans and boil until the broad beans are soft

Once the broad beans are soft, add 100cc of milk and heat without boiling. Turn off the heat and add the cream and chicken stock

Remove from heat and put in a mixer

Leave a few broad beans in the dish and finish by sprinkling black pepper on top

Ingredients for 2 people

Fra beans

100g
Bonito dashi

100cc
milk

100cc
Chicken stock base

1/2 tbsp
Fresh cream

1 tablespoon
Black pepper

Appropriate amount

[PR]

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