Shirataki Japchae

Korean-style jepchae! Cabbage tends to soften easily, so adding it towards the end helps keep the dish looking fresh. It's also delicious with pork belly
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

Parboil the shirataki noodles to remove any unpleasant odor and cut them into bite-sized pieces. Cut the chives into 3cm pieces, and thinly slice the cabbage, carrots, and onions

Heat 1 tablespoon of sesame oil in a frying pan, add everything except the cabbage (1) and the minced pork, and stir-fry

Once the pork is cooked through, add the thinly sliced cabbage

Add gochujang, bonito stock, and Happo Mibijin to [3] and let the flavors soak in

Finish by adding 1 tablespoon of sesame oil

Ingredients for 3 people

Shirataki

200g
Nira

20g
cabbage

50g
Carrots

30g
Onion

50g
Sesame oil

1 tablespoon
Minced pork

150g
Gochujang

1 tablespoon
Bonito dashi

100cc
Happo-mibijin (can be used as a substitute with soy sauce + mirin)

50cc
For finishing sesame oil

1 tablespoon

[PR]

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