HOME Recipe: Hotaru squid chazuke

Sprinkle squid teazuke

It's simple, but has a real taste. It's easy to do, so please try it out.
Please also refer to this page for information on the ingredients introduced in this recipe.

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...

Preparation of firefly squid

This delicious, rich miso is delicious and can be enjoyed in spring. It can be used in a variety of dishes, both in Japanese and Western styles. Carefully pre-treat it to make it delicious. The best thing to eat fresh food is simply soy sauce.

Japanese food

Rice dishes

[Chef Tamura's Book] Japanese Cuisine in Tsukiji Tamura

Cooking time: 5 minutes

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How to make it

1

Heat the bonito soup stock in a pot and add the sencha. Strain when it boils.

2

Place a little bit of rice in a bowl and place the squid on top. Place the beaten plum meat and white sesame seeds on top, pour in [1] and it's finished.

Ingredients for 1 person

Bonito dashi

1 cup
Sencha

1/2 tsp
cooked rice

Appropriate amount
Scallop squid or pre-treated

Small amount
Plum meat

Small amount
White Sesame

Small amount

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