A beautiful bonito shaved flakes sprinkled with flakes on the whole
The bonito bushi that was left behind when making Hachi-kai Bijin is made into a sprinkle. Just because you've made dashi doesn't mean the flavor is gone. If you change your perspective, you can also think of it as bonito boiled in mirin and soy sauce.
When making dashi broth after removing the dashi with water, it is a good idea to add 1 tablespoon of soy sauce and mirin when frying.
Add umeboshi to make it so sour, you won't get bored of it, so it's a great dish to combine.
Please also refer to this page for information on the ingredients introduced in this recipe.
When making dashi broth after removing the dashi with water, it is a good idea to add 1 tablespoon of soy sauce and mirin when frying.
Add umeboshi to make it so sour, you won't get bored of it, so it's a great dish to combine.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Finely chop the dashi broth into small pieces. The kelp is also finely cut into shredded pieces. Remove the seeds from the umeboshi and tap with a knife to make it into a paste.
2
Put the bonito broth in a frying pan and fry.
3
Once the moisture in [2] has faded, add plums, white sesame, kelp, and pine nuts and fry until crispy and it's finished.
material
-
- Bonito shaved broth
- 30g (before you took the soup stock)
-
- It's okay without the kombu soup stock
- 10g
-
- Plum plums
- 2
-
- White Sesame
- Appropriate amount
-
- If there's a pine nut
- Appropriate amount
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