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Clams and tofu pot

Please eat while it's hot.
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...

Japanese food

pot

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

Cooking time: 15 minutes

Exclude the time to remove the sand from the clams

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How to make it

1

Add all the clams, mirin, light soy sauce, and bonito soup stock to the pot and heat it. Cover with aluminum foil.

2

Once the clam mouth opens, remove the clam and place it in a container.

3

Add cut tofu, which is easy to eat, to the remaining broth and warm it up.

4

Add tofu to the bowl in [2], pour in the soup and sprinkle with shichimi, and it's finished.

Ingredients for 2 people

Clams removed from sand

5
Mirin

50cc
Light soy sauce

30cc
Bonito dashi

300cc
Silk tofu

2/3
Nanami

Small amount

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