Point
UNILLOY pot is also excellent in design, so it is elegant to be placed on a table. After sliced long onion diagonally, by loosened asunder and simmered, sweetness come out.
Ingredient
- Tuna (medium fatty tuna)
- 1 side
- Onions
- 2 pcs
- Trefoil
- 1 bunch
- Seaweed
- 100g
- Kudzukiri (starch noodles)
- 50g
- Water
- 2L
- Kelp
- 40g
- Dried bonito
- 15㎝×15cm
A
- Broth
- 2L
- Light soy sauce
- 50㏄
- Sake
- 50㏄
- Salt
- 2 teaspoon
- Yuzu pepper
- as appropriate
- Shichimi (mixture of red pepper and other spices)
- as appropriate
- Udon (noodles) or rice
- as appropriate
1
Kelp soaked in water, and boiled about 10 minutes over low heat.2
Take out kelp, boiled again and skim off the scum.3
Turn off the fire, in order to lower the temperature put a glass of water and add dried bonito.4
If bonito sunk, strained up by passing filter with a paper towel.5
Add seasoning of A.6
Tuna shaved 5mm thickness.7
Long onion cut diagonally sliced and loosened asunder.8
Trefoil cut into 4cm length, seaweed cut into chunks.9
Kudzukiri boiled as directed time, cut off the moisture up in a colander.10
【Way of eating】
1. ⑤ put into UILLOY 22cm pot and heat over.
2. Put long onion and boiled.
3. Parboiled quickly tuna, trefoil and seaweed by each.
4. Add yuzu pepper and sudachi (Japanese citrus) as you liking.
5. Finally put noodles or rice porridge into the pot with the soup.
このレシピのカテゴリー
Tomoko Okada – Profile
Born in Sanjo-city Niigata in 1971. Since 1998, presides over the small cooking class of salon style "LA CUILLERE TOMO" in Sanjo-city.
She is introducing the cuisine of various genres such as French, Italian, Japanese and Chinese in easy-to-understand home cooking, using seasonal ingredients that was able to take in Tsubame Sanjo region.
Also has many fans of gorgeous table coordination of the four seasons.
