Bonito stewed corn
If possible, it is best to use the tail of the bonito. The flavor is strong, so it becomes a staple dish and goes well with rice.
By adding the "boil and cool" process, the flavor soaks into the ingredients. This is an important process so don't skip it and make it.
By adding the "boil and cool" process, the flavor soaks into the ingredients. This is an important process so don't skip it and make it.
How to make it
1
Put the bonito cut into bite-sized pieces in a bowl, pour 1 tablespoon of salt on it and rub it with your hands, then leave it for about 20 minutes to remove the fishy smell of water and blood.
2
Boil water, boil [1] for about 1 minute, then drop it in ice water.
3
[A] and the marbled bonito in a frying pan and heat it. Once it's boiled, remove it with aluminum foil and cover it.
4
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 three to four times later.
5
For the fifth time, remove the lid and simmer it all at once over high heat. Once the juices are gone, it's finished.
Ingredients for 4 people
-
- Katsuo
- 1 fence (300g)
-
- salt
- 1 tablespoon
-
[A]
- Alcohol
- 100cc
-
- Mirin
- 50cc
-
- soy sauce
- 50cc
-
- Needle ginger
- 10g
[PR]
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