Stewed turnip and shrimp

Japanese food

Vegetable side dishes

The process of boiling an ingredient sprinkled with potato starch and thickening the broth is called "Yoshino-ni."
It is characterized by its moderate thickness.
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...

Cooking time: 10 minutes

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How to make it

Peel the turnip and cut into quarter-sized pieces. Put bonito soup stock, light soy sauce, and mirin in a pot, heat it, and put the cut into pieces into them.

Once [1] has boiled, remove it with aluminum foil, cover and simmer until the turnip is soft.

Meanwhile, open the shrimp to the back and sprinkle a thin layer of salt (not included). Sprinkle generously with potato starch all over.

Once the turnips are soft, remove them from the pot and stack them in a bowl. Remove the shrimp from [3] into the boiling broth and cook it.

Once the shrimp are cooked, add it to a bowl with turnips and pour an appropriate amount of the broth from [4]. Topped with grated yuzu and it's finished.