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Fig sesame

The sesame flavor and the sweetness of the fig go well together.
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

Vegetable side dishes

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

Cooking time: 10 minutes

Excluding the cooking time of sesame-salt base

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How to make it

1

Peel the figs and cook over an open flame until they are browned on top.

2

Once the fig is cooked, cut it into bite-sized pieces.

3

Spread the sesame sauce in a bowl with bonito soup stock. Spread this over the figs in [2] and complete it.

Ingredients for 2 people

Figs

4 pieces
Sesame-salt base

50g
Bonito dashi

3 tablespoons

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