HOMERecipe:Shirataki Japchae

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

Amazon

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