HOME Recipe White Miso Bowl of Miso

White miso bowl of shirako

Adding corn cream to the white miso adds sweetness and depth to the dashi flavor. However, be careful not to put too much corn in. It's just a secret ingredient.
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: 15 minutes

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How to make it

1

Pour the can of corn over the juice and turn into corn cream.

2

Put the bonito soup stock and white miso in a pot and heat it, then whisk to mix to melt the miso.

3

Once the miso has melted, add about 25cc of the corn cream from [1] and mix.

4

Once everything has blended in, strain it through a fine mesh.

5

Put the pre-treated milt and pre-boiled turna into a bowl and pour [4] into it to finish.

Ingredients for 2 people

Milk *For pre-processing, please refer to the separate recipe "Milk" (pre-processing).

200g
Corn can

1 can
Bonito dashi

2 cups
White miso

150g
finishing , if possible

10g

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