Clear juice of young shoots

It's an easy yet elegant, clear soup that can be made in under 5 minutes.
This is useful when you want to eat just one more dish.
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: 5 minutes

modified recipe0posts

How to make it

Put bonito soup stock and light soy sauce in a pot, heat it, then add the sliced sliced sachet to easy-to-eat sizes and bring to a boil.

Once [1] is boiling, remove the eggs without melting.

Once the eggs are cooked, pour them into a bowl and pour them over them with shichimi.

Ingredientsfor 1 person

salted wakame seaweed. *Please also refer to the separate recipe "Pre-processing salted wakame seaweed".

40g
Bonito dashi

300cc
Light soy sauce

1 tsp
egg

1 piece
shichimi (seven-spice For finishing with

Appropriate amount