Pot-au-feu
This is a Japanese-style pot-au-feu with a gentle aroma of dashi broth. The key to allowing the flavors to meld is to let it cool down once and then reheat it
How to make it
1
Peel the potatoes and carrots and cut them into chunks. Cut the deep-fried tofu into bite-sized pieces, and cut the sausages in half
2
Pour 2 cups of bonito stock into a pot, add the chopped ingredients from step 1, and heat over the stove. Cover with aluminum foil as a drop lid
3
After cooking for about 20 minutes, remove the aluminum foil, season with light soy sauce and mirin, and then remove from the heat and let it cool for about 10 minutes
4
After 10 minutes, heat it again and it's done. Serve in a bowl and garnish with chopped green onions if desired
Ingredientsfor 2 people
-
- potatoes
- 100g
-
- Carrots
- 60g
-
- Deep-fried tofu
- 80g
-
- sausage
- 60g
-
- Bonito stock
- 2 cups
-
- Light soy sauce
- 1 tablespoon
-
- Mirin
- 1 tablespoon
-
- Green onion for finishing
- Appropriate amount
[PR]
There's still time to make your end-of-year hometown tax donation! - Popular gifts may sell out early, so hurry!
Seasonal Recommendations
As the chill of November sets in, shabu-shabu is a classic treat that warms both body and soul.
Everyone'sアレンジ recipes: Here are some variations that people are making!
Take a professional recipe, adapt it to your own style, and
share it with everyone!
