Nov
2,
2023

朝食の準備

朝食の準備
The day before, I prepare dried shiitake mushrooms, kombu (seaweed), and dried small
fish by soaking them in water.

I wasn't able to do this during the summer, but starting around October when the
room temperature has dropped, I've been making dashi (Japanese soup stock) with
these ingredients every morning.

First, I take out the dried shiitake mushrooms and slice them. Meanwhile, I heat a pot
to just before boiling.
I remove the kombu, discard the dried small fish, and add the sliced shiitake
mushrooms to the pot while replenishing the water.
I add deep-fried tofu, mushrooms, and vegetables, and bring it to a boil.
This forms the base for the dashi.

前日に、冬菇、昆布、煮干しを水に入れて準備しておきます。
夏の間は出来ませんでしたが、室温が下がってきた10月ごろからは、毎朝これで
出汁を作っています。
最初に冬菇は取り出してスライス、その間に鍋を沸騰手前の温度で加熱。
昆布を引き出し、煮干しを除去し、そこに冬菇を入れ、水を補充します。
油揚げ、きのこ、野菜を加えて煮立てれば、ベースの出来上がり。


わかお　かずまさ

VegaSystems


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