HOME Recipe Stir-fried tomatoes and chikuwa ponzu

Stir-fried tomatoes and chikuwa ponzu sauce

Add ponzu to the end as the aroma and sourness fades when it is cooked.
Cherry tomatoes are very hot inside, so be sure to thoroughly treat any burns.
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

Seafood side dishes

Tamura Takashi

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

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Cooking time: 20 minutes

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How to make it

Cut the chikuwa into pieces. Pre-boil the broccoli in plenty of water and cut into moderate sizes.

Heat 1 tablespoon of thick white sesame oil in a frying pan. Add the chikuwa from [1], broccoli and cherry tomatoes and fry.

Once the cherry tomatoes are cooked, add bonito sauce, sugar, and stir-fried.

Fry over high heat to remove any moisture. Add more ponzu sauce to it and thicken it with water-soluble potato starch to finish.

Ingredients for 3 people

Chikuwa

100g
broccoli

100g
White Sesame Oil

1 tablespoon
Cherry tomato

50g
Bonito dashi

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

50cc
sugar

1 tsp
Ponzu from Tsukiji Tamura

3 tablespoons
Water-soluble potato starch

3 tablespoons

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