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Ochazuke | Kuromitsu Kinako KITCHEN's recipe transcription

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Ingredients

  • kelp : 2 sheets
  • Katsuobushi : One bite
  • Liquor : a little
  • Light soy sauce : a little
  • Dark soy sauce : a little
  • salt : Appropriate amount
  • Trefoil : 3
  • Salt kelp : as you like
  • rice : 1 cup
  • Salted plum : 1 grain
  • Shredded Nori Laver : Appropriate amount

Time required

8minutes

Procedure

  1. 1) Take the dashi stock 00:21

    Put kelp in a pot of water, and when it boils, add dried bonito flakes. Turn off the heat as soon as you put the dried bonito, and remove it when the dried bonito sinks.

  2. 2) Flavor 00:41

    Put your favorite amount of soup stock in a small pot, and add sake, light soy sauce, and dark soy sauce. If tasting and the taste is light, add salt.

  3. 3) Sprinkle soup stock on rice 01:40

    Cut the trefoil into 3 cm widths. Place salted kelp on a bowl of rice and sprinkle with 2 soup stock.

  4. 4) Complete with toppings 02:04

    Completed by topping 3 with dried plums, chopped seaweed, and trefoil.

Point

・ It is a perfect dish for breakfast.
・ Because it is made from bonito and kelp, the aroma and deliciousness will be wonderful.
・ When seasoning, please try tasting and adjust the taste. The thickness of soup is just right.
・ Put your favorite ingredients such as salmon and cod roe.

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