Kombu tsukudani
Japanese food
Chef teaches basic "ki"
Don't throw away the kelp after you've taken the dashi stock!
With just a little effort, you can make it into tsukudani, which goes well with white rice.
"The secret to stew is to be sure to cool"
This is the basis of everything stewed food. The flavor of the ingredients is when they are cooled.
With just a little effort, you can make it into tsukudani, which goes well with white rice.
"The secret to stew is to be sure to cool"
This is the basis of everything stewed food. The flavor of the ingredients is when they are cooled.
Cooking time: 10 minutes
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How to make it
1
Chop the kelp dashi grains into shredded pieces.
2
Tap the pickled plums with a knife to form a paste.
3
Put kelp and * seasonings in a frying pan, heat and boil.
4
Once the broth is running out, remove from the heat, place a frying pan on a wet dish towel, and let it cool a little. (The umami flavor that remains in the kelp is brought out, and it absorbs the flavor even better.)
5
Once again heat [4], add the plum paste and mix. If there are any simmered sesame seeds, add them here and mix them further. (The sesame seeds absorb moisture.)
6
Once all the broth is gone, place in a dish and it's done.
material
-
- Kelp dashi
- 20g
-
- soy sauce ※
- 2 tbsp
-
- Mirin ※
- 1 tablespoon
-
- Alcohol ※
- 2 tbsp
-
- sugar ※
- 1 tablespoon
-
- Plum plums
- 2 pieces
-
- roasted sesame
- 1 tablespoon
