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Red and white soup

This dish is lightly seasoned with salt and soy sauce. The addition of ginger juice gives it a subtle ginger aroma in the aftertaste. This mild soup is recommended for when you have an upset stomach, such as a hangover
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

Soup

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

Cooking time: 15 minutes

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How to make it

1

Cut the carrots and radish into 1cm cubes

2

Combine diced carrots, daikon radish, and bonito stock in a pot and heat

3

Once the carrots are soft, add (A) and simmer for about 5 minutes until done

Ingredients for 2 people

Carrots

50g
Japanese white radish

70g
Bonito dashi

400cc
[A]

salt

1/3 tsp
Light soy sauce

1 tsp
Ginger juice : Made with squeezed grated ginger

1 tsp
Alcohol

2 tsp
Dark soy sauce

1/2 tsp

[PR]

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