HOME Recipe Kakidama Soup

Raw ball soup

Add water-soluble potato starch before setting the fire. If you put it in the boiling point, it will become a trick and harden.
Please also refer to this page for information on the ingredients introduced in this recipe.

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

[Chef Tamura's Book] Japanese Cuisine in Tsukiji Tamura

Cooking time: 5 minutes

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How to make it

1

Add all ingredients to the pot and heat.

2

Beat two eggs and pour in when [1] boils.

3

Once the eggs have hardened, transfer them to a bowl and pour in some black shichimi to complete.

Ingredients for 2 people

Bonito dashi ※

2 cups
salt ※

1/3 tsp
Light soy sauce ※

2 tsp
Alcohol ※

1 tsp
Water-soluble potato starch *The ratio of water to potato starch is 1:1

1 tablespoon
egg

2
For finishing black shichimi

Appropriate amount

[PR]

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