HOME Recipe Cauliflower Broccoli Denraku

Cauliflower broccoli denraku

If you don't have bonito soup stock, you can use water as a substitute.
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

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Cooking time: 20 minutes

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How to make it

Broccoli and cauliflower are split into easy-to-eat sizes, boil in separate water (with about 1 teaspoon of salt) for about 3 minutes, then pour in a colander and let cool.

Pour the cooled, dehydrated broccoli and seasoning ingredients into a blender to make green miso.

Pour the miso into a bowl, place the cauliflower from [1] on top, and add the remaining miso to it and you're done.

Ingredients for 4 people

cauliflower

200g
broccoli

150g
salt

A little
[seasoning]

White miso

150g
sugar

2 tbsp
Mirin

1 tablespoon
Bonito dashi

25cc

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