Tarachiri
Make fine cuts of the shiitake mushrooms with a knife, and cut the grilled tofu into bite-sized pieces. Tara no rasu has a strong smell, so sprinkle a lot of salt and leave it for 30 minutes, remove any moisture and rinse it off. Once the milt is cut into bite-sized pieces, place in a bowl of water, pour a small amount of sake and salt (not included in the amount) and leave for 30 minutes.
Put the milt and rind from [1] in boiling water, marbled it and pour it into ice water, toned the flesh.
Sprinkle kelp in a pot, then place the turtle, shiitake mushrooms, and grilled tofu on top, add enough water to cover, and then heat it on the heat, remove any simmering, and simmer for about 30 minutes.
Once it's cooked, add the chicory and marbled miltites and it's finished. Serve with ponzu sauce.
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- Taranoah
- 250g
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- For preparing salt
- 10g
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- Milk *For more information, please also refer to the Milk preparation recipe.
- 150g
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- kelp
- 5g
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- Baked tofu
- 1/2
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- Shiitake
- 3 pieces
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- Spring chrysanthemum
- 1/2
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- Ponzu
- Appropriate amount
