Ozoni with eggs - EPIRECIPE

Pour in the beaten eggs little by little to achieve a fluffy finish
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: 15 minutes

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How to make it

Cut the mochi in half with a knife and fry in a frying pan. It's ready when it's browned and the surface has risen a little

Put bonito stock and Happo Mibijin into a pot, bring to a boil, and add dried shiitake mushrooms cut into quarters

Add the grilled rice cakes and bring to a boil, then add the beaten eggs little by little

Once the eggs have set, add mitsuba cut into bite-sized pieces and remove from heat

Serve in a bowl and it's finished.

Ingredientsfor 1 person

Cutting rice cakes

1 piece
Bonito dashi

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

1 tablespoon
dried shiitake Use

30g
egg

1 piece
for mitsuba For use as a topping (

A little