HOME Recipe Celery with yolk vinegar

Celery yolk vinegar

By cutting celery into slurping, the fiber is eliminated and the texture is easy to eat.
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

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Cooking time: 10 minutes

Excluding the preparation time for yolk vinegar

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How to make it

Celery cut into simmered sardines, wrap it in a cloth to squeeze out the water.

Make yolk vinegar (see separate recipe) to a firmer level, and when using it, add bonito soup stock to adjust the firmness.

Place celery in a bowl and pour in yolk vinegar. Topped with chili peppers cut into 1cm wide pieces to your liking.

Ingredients for 2 people

celery

50g
Yolk vinegar

Appropriate amount
Bonito dashi

A little
yarn chili pepper topping

A little

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