A beautiful bonito shaved flakes sprinkled with flakes on the whole
The bonito flakes left over from making Happo Mibijin can be used as a topping. Just because you've extracted the stock doesn't mean the flavor is lost. If you change your perspective, you can think of it as bonito boiled in mirin and soy sauce
If you are using bonito flakes leftover after making a stock with water, it is a good idea to add 1 tablespoon each of soy sauce and mirin when frying
The addition of pickled plums gives it a sour taste that you won't get bored of, making it a great dish to pair with whatever you have on hand
Please also refer to this page for information on the ingredients introduced in this recipe.
If you are using bonito flakes leftover after making a stock with water, it is a good idea to add 1 tablespoon each of soy sauce and mirin when frying
The addition of pickled plums gives it a sour taste that you won't get bored of, making it a great dish to pair with whatever you have on hand
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Finely chop the bonito flakes, finely shred the kelp, and remove the seeds from the umeboshi plums and pound them into a paste
2
Add bonito flakes to a frying pan and fry
3
Once the water from [2] has evaporated, add the plums, white sesame seeds, kelp, and pine nuts, and stir-fry until crispy
material
-
- Bonito flakes
- 30g (before making the stock)
-
- It's okay if you don't use kelp stock
- 10g
-
- Plum plums
- 2
-
- White Sesame
- Appropriate amount
-
- If you have pine nuts
- Appropriate amount
[PR]
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