HOME Recipe Tara Grilled Kelp Bowl

Tarano Tororo Kelp Bowl

This is how to make dashi using tarano meat. Because it is simple, this dish allows you to enjoy the deliciousness and aroma of the ingredients.
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...

Japanese food

Soup

Tamura Takashi

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

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Cooking time: 10 minutes

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How to make it

Sprinkle some salt on the tara and the other, then leave for about 30 minutes to remove excess water. After wiping off the water, pour boiling water over it and marble it.

Put the bonito soup stock in a pot and bring to a boil, add the flesh, rag, and sake and simmer for about 5 minutes.

Add salt and light soy sauce to [2] to adjust the flavor of the dashi stock, then add the tarano meat to a bowl, place grated kelp, and pour the dashi stock over it to finish.

Ingredients for 2 people

If

2 slices
Taranoah

1 body
salt treatment

Appropriate amount
Bonito dashi

2 cups
Alcohol

1 tablespoon
salt

1/2 tsp
Light soy sauce

1/2 tsp
Grilled kelp

Appropriate amount

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