<Ingredients>
Large handful tomyo pea shoots (80g in photo)
For broth
200 cc dashi
1 tbsp sake + mirin (equal parts)
1 tbsp usukuchi soy sauce
<Directions>
1.
In a pot, put dashi, sake + mirin, and 2/3 of specified amount (2 tsp) of usukuchi soy sauce, and bring to boil.
2.
Slice chikuwa.
3.
When broth boils, add chikuwa, and simmer 3-4 minutes on medium low heat.
Add pea shoots.
Quickly turn to ensure even cooking.
Simmer for another 2 minutes.
Taste, and add more usukuchi soy sauce as necessary.
<Notes>
- It may seem like too many pea shoots to add to the broth at one time, but the volume goes down dramatically as they cook, which happens very quickly.
- Any fishcake (sasakama, kamaboko, satsumaage) works.
- Fishcake already contains salt and sugar, so do not overuse seasoning.
- Ideally, serve immediately for a crispier texture and brighter green color.
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