Natto soup

Adding the sauce that comes with the natto halfway through mixing it with the water will help it break down. Natto tends to sink, so I added some potato starch to thicken it up a bit
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

Soup

Tamura Takashi

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

Amazon

Cooking time: 10 minutes

modified recipe0posts

How to make it

Put the bonito stock into a pot and bring to a boil over high heat

Loosen the natto a little, then place it on a cutting board and chop lightly with a knife. It will be easier to chop if you pour some natto sauce over it halfway through

Add chopped natto and 7-8mm cubed silken tofu to the boiling bonito broth. Skim off any scum on the surface as you go, then turn off the heat and add the miso while straining it