HOME Recipe: A stewed fried chicken with a stew of fried chicken

Young bamboo stewed with meatless stew

Japanese food

Seafood side dishes

For the stew of meat, use stewed noodles, but if you don't have one, use a commercially available stewed noodles as a substitute. The nishin has a strong flavor, so the bamboo shoots served with a light flavor.
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...

Cooking time: 60 minutes

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How to make it

The bamboo shoots are pre-treated. Cut into combs in size that are easy to eat.

Put bamboo shoots and kelp stock in a pot and heat over high heat. Once it boils, add mirin and light soy sauce and simmer again.

Wrap the bonito shaved pieces in gauze before placing them in a pot. Remove from the heat and reheat when the heat is removed. Repeat boiling and cool 3-4 times.