Chilled Tomato Oden | Takeshi Takeshima's Extreme Rice / Kiwami-Meshi's recipe

Soak the kelp in 4 cups of water in a pot.

Cut the chikuwa diagonally in half, and cut the hanpen into bite-sized pieces.
Remove the stem from the tomato, turn it over, and make a cross cut.
Roll the perilla and cut into thin strips.

Rub the okra with salt to remove the downy hair on the surface.
Cut off the dry tip and forehead of the okra.

Boil water in a pot and boil the eggs for 9 minutes.
Boil the tomatoes for 10-20 seconds, and when the surface swells, take them out and peel them.

Add salt to the pot and boil the okra for about a minute and a half.
When it is cooked, put it in cold water.
After the eggs are boiled and taken out, pour the remaining hot water over the paste to remove the oil.

Shake the eggs together with the pan to crack the shells, then put them in cold water to remove the shells.

Stand the pot from step 1 and take out the kelp just before it boils.
Add dried bonito flakes and boil over low heat for 2-3 minutes and remove.
Add (A) to make the dashi stock, then add the egg and paste.
After simmering for 10 minutes on low to medium heat, add tomatoes and okra.
Let it boil for a moment, then turn off the heat and set aside. Cover with a drop lid with cooking paper.
When the rough heat is removed, cool it in the refrigerator.

冷蔵庫で冷えたら盛り付ける。最後に刻んだ大葉をかければ完成。