Stir-fried saury and tofu with chives

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...

The ratio of strawberries to sugar is 2:1. This time I used 2kg, but if you use too much it will take a long time and will burn easily, so 500g might be better for home use. Always use medium heat. If you use high heat it will burn. It will take a long time to cook if you put the strawberries and sugar on the stove right away, but if you leave it overnight it will cook quickly and you can save time