HOME Recipe: Potato Sake with Sweet Bread

Potato Sake with Sweet Beans

Please enjoy by mixing it with sake and thief. The smell of alcohol is strong, so please adjust the amount of alcohol stolen if you like.
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

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

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Cooking time: 15 minutes

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How to make it

Put the hanpen in a bowl and crush it with a whipper.

Mix the thinly peeled brow beans and mayonnaise well and add this to [1].

Once the beans are mixed all over, shape them round. Steam this in a steamer for 4-5 minutes.

Put bonito soup stock in a pot, and bring to a boil. Add some sake stolen here and mix well.

Scrape it with a colander to remove the shell of the alcohol stolen.

Thicken with water-soluble potato starch. This is finished by steaming it on the potatoes that I just said and steamed.

material

Hangpen

1 piece
mayonnaise

1 tablespoon
Fra beans

100g
Bonito dashi

200cc
Alcohol

50cc
Alcohol stealing

60g
Water-soluble potato starch

2.5 tbsp

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