Heshiko dashi chazuke
This dish is made by pouring the stock made from the bones of the heshiko fish over rice and eating it like ochazuke. Top with your favorite condiments, such as shiso leaves
How to make it
1
Put the rough parts of the heshiko roe into a pot, add kelp, sake, and water, and bring to a boil. After boiling for about 10 minutes, remove from the heat and strain through a sieve
2
Place an appropriate amount of rice in a bowl, top with roughly chopped heshiko meat, and pour heshiko broth over it
3
Finish by topping with shredded shiso leaves to taste
Ingredients for 1 person
-
[Heshikodashi]
- the Heshikoara
- Appropriate amount
-
- kelp
- 6g
-
- Japanese sake
- 100cc
-
- water
- Approximately 300~400cc
-
- cooked rice
- Appropriate amount
-
- Uses the flesh of the heshiko
- A little
-
- For the shiso leaf
- A little
[PR]
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