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HOMERecipe:Okra Puree

Okra rubbing

This dish features okra as the main ingredient. The key is to chop the okra finely. When you combine it with the dashi stock, remove any bubbles that rise to the surface to create a beautiful dish
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
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Cooking time: 10 minutes
modified recipe0posts
How to make it
1

Remove the calyx and stem from the okra, rub with salt, briefly parboil, then finely chop. Put the chopped okra and bonito stock in a bowl and mix

2

Add salt and mirin and mix again. Remove any bubbles that rise to the surface

3

Pour into a glass and top with Parmesan cheese to taste

Ingredientsfor 2 people
  • the okra seeds removed
    60g
  • Bonito dashi
    100cc
  • salt
    A little
  • Mirin
    1/2 tsp
  • Parmesan cheese For
    A little
[PR]
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