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Clams and tofu pot

Please enjoy while 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 the clams, mirin, light soy sauce, and bonito stock to a pot and bring to a boil. Cover with aluminum foil

2

Once the clams have opened, remove them and place them in a serving dish

3

Add the tofu cut into bite-sized pieces to the remaining broth and heat

4

Add the tofu to the bowl (2), pour in the broth, sprinkle with shichimi pepper, and you're done

Ingredients for 2 people

Clams removed from sand

5
Mirin

50cc
Light soy sauce

30cc
Bonito dashi

300cc
Silk tofu

2/3 blocks
Shichimi

Small amount

[PR]

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