HOMERecipe: Cod and Tororo Kombu Soup

Cod and grated kelp soup

This is a method of making soup stock using cod meat. Because it is so simple, it is a dish that allows you to enjoy the umami 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

Amazon

Cooking time: 10 minutes

modified recipe0posts

How to make it

Sprinkle a moderate amount of salt on the cod and fish bones, leave for about 30 minutes to remove excess moisture, then drain and pour boiling water over them to marbleize them

Put the bonito stock into a pot and bring to a boil, then add the cod meat, fish bones and sake and simmer for about 5 minutes

Add salt and light soy sauce to [2] to adjust the flavor of the broth, then place the cod in a bowl, top with grated kelp, and pour the broth over it to complete