HOMERecipe:Braised Cauliflower and Chicken Tulips

Braised cauliflower and chicken tulip

Chicken can be either wings or thighs
Cauliflower cooks quickly and is very tender, so add it to the frying pan last
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

Vegetable side dishes

Tamura Takashi

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

Amazon

Cooking time: 60 minutes

modified recipe0posts

How to make it

Tear the cauliflower into bite-sized pieces. Boil the chicken wings for about 15 seconds to make them marbled, then put them in water and rub them to remove the slime

Put the marbled chicken wings into a frying pan, turn on the heat, drizzle with salad oil and fry until lightly browned. Once browned, add bonito stock, sugar and dark soy sauce, cover with aluminum foil and simmer

After boiling for about 5 minutes, remove from heat, remove the lid and let cool. After cooling for 5 minutes, turn the heat back on and boil for about 2 minutes, then let cool again. Repeat this process 3 more times

When the heat is turned on for the fourth time, add the raw cauliflower and stir-fry for about 4 minutes

When the sauce has reduced, add mirin and light soy sauce for flavor, stir-fry lightly over high heat to evaporate the water, then transfer to a plate and sprinkle with black pepper to finish