Boiled bamboo shoots and bonito
The "boil and cool" step allows the flavors to permeate the ingredients. This is an important step, so don't skip it.
Cut the bonito into bite-sized pieces, dip it in boiling water for about 20 seconds, marbled it, pour it into ice water, and wipe off any water.
Cut the bamboo shoots into pieces.
Put [A] in a frying pan and heat it, then add the drained bonito and bamboo shoots and bring to a boil. Once it's boiling, remove the scum and cover with aluminum foil.
Simmer for about 5 minutes and remove from the heat, remove the aluminum foil and cool. After cooling for 5 minutes, remove again, cover and heat. Repeat this boiling and cooling process about two more times.
Third time, finally remove the lid and heat over high heat. Once the broth is running out, aroma with 1 teaspoon of dark soy sauce and finish.
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- Katsuo
- 1 fence (approximately 200g)
-
- bamboo shoots are also acceptable.
- 150g
-
[A]
- Bonito dashi
- 100cc
-
- Alcohol
- 100cc
-
- Dark soy sauce
- 3/2 tbsp
-
- sugar
- 1 tablespoon
-
- dark soy For flavoring
- 1 tsp
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