<Ingredients>
1 small or 1/2 large usuage thin deep-fried tofu
150 cc dashi
1 tbsp sake + mirin (equal parts)
2 tsp usukuchi soy sauce
Pinch salt (not in photo)
<Directions>
1.
Shell green peas.
Prep-boil usuage and cut into small squares in a size matching or smaller than peas.
2.
In a pot, put dashi, sake, mirin and usukuchi soy sauce, and bring to boil.
Add usuage, and cook on medium low to low heat for 3-4 minutes.
Taste, and add salt as necessary.
3.
Add green peas, and cook for a few minutes until desired softness is achieved after liquid boils again.
Remove from heat and cool in broth.
<Notes>
- Cut usuage expands after cooking. When initially cut in the size of a pea, each usuage piece doubles in size, as seen in the photo above. If you want to have matching sizes at the end, cut usuage smaller than peas.
- Green peas take on flavor while cooling in the final process.
- With fukumeni, solid ingredients are cooked in a relatively large amount of weakly flavored broth, and ingredients absorb flavor over time. (Nitsuke, typically used for fresh fish, is the opposite technique of using a smaller amount of strongly flavored broth for quick cooking.)
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