[For this dish ①] A perfect bowl of soup with matsutake mushrooms permeating the inside
Yaginocho's "dashi" has a beautiful, clear appearance, yet a rich flavor. The easy-to-use bowl dashi is particularly popular, with people saying, "The flavor is guaranteed!" First, try it in a bowl, which is the simplest way to enjoy it. You can choose your favorite toppings, but adding some matsutake mushrooms will make for a blissful bowl.
[Ingredients (for 2 people) and recipe]
2 tablespoons of soup stock 2 slices of matsutake mushroom A little mitsuba
- Put the bowl into the pot, add 500ml of water and heat it. Put the bowl into the pot, add 500ml of water and heat it.
- Fill a bowl with water and wash the matsutake mushroom stems. Carefully remove any dirt using a cloth under the water. Cut into thin slices for easy eating.
- The aroma of matsutake mushrooms will disappear when simmered, so place them in a bowl first and then pour in ①.
[For this dish ②] Dashimaki eggs are a classic breakfast or bento lunch. Sweet dashimaki eggs.
Dashimaki tamago is one of the classic Japanese dishes that uses dashi. Dashimaki tamago, eaten with grated daikon radish and soy sauce, is popular, but sweet dashi rolls are also irresistible for bento and breakfast. Sweet tamagoyaki goes perfectly with miso soup, rice, and salty side dishes.
[Ingredients (easy to make amounts) and how to make it]
3 eggs / 1 teaspoon of dashi (or 1 tablespoon of bonito dashi) / a little salt / a moderate amount of oil
- Beat the eggs thoroughly and add the stock.
- Heat oil in an egg cooker, pour in about a quarter of the egg mixture, and stir with chopsticks.
- Fold it from the back to the front, shaping it at the front.
- Add oil to the remaining space and pour in another quarter of the egg mixture. At this point, lift the egg slightly so that the egg mixture can flow underneath.
- Repeat the process and bake until all the egg mixture is gone. If the shape is not perfect, place it on a mat with plastic wrap and reshape it.
