Cauliflower egg toji

Adding the egg whites and yolks in two batches will make the finished product look much better
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

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Cooking time: 10 minutes

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How to make it

Tear the cauliflower into bite-sized pieces, remove the stems from the shimeji mushrooms and separate them with your hands. Cut the green onions into 2cm pieces. Heat olive oil in a frying pan, add the raw cauliflower and shimeji mushrooms and lightly fry

Once the ingredients are lightly fried, add the bonito stock, mirin, and dark soy sauce and simmer for about 3 minutes

Lightly beat 3 eggs. Add the egg whites to the frying pan (2) first and cook until half-cooked, then add the yolks

After about 30 seconds, when the food is cooked through, sprinkle with green onions and it's done

material

cauliflower

100g
Shimeji

100g
Olive Oil Ardoino Extra Virgin

1 tablespoon
Bonito dashi

100cc
Mirin

1/2 tablespoons
Dark soy sauce

1/2 tablespoons
egg

3 pieces
Versatile green onions

8g

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