This time, Yamaki's "Kappo White Dashi" is used. The author from Kanto recently learned about the existence of this seasoning, but now he has acquired a regular position in the refrigerator and is making an outstanding performance in short-time cooking. A new recipe for summer has been released on the official website of Kappo Hakudashi, so I made it immediately.
◆ You can do it in no time! "Just mix" 2 cold soups
On hot days, it's a cold soup that you want to add instead of miso soup, but the image is that you can't let the taste fool you because you drink it cold. However, just by using white soup, you can get a full-fledged taste without using fire.
First of all, "Tomato Juice de Shirodashi Soup". Mix unsalted tomato juice (1 1/2 cup), white soup (40 ml) and ice (1/2 cup) in a bowl, serve in a bowl and decorate with basil. Sprinkle with lemon and olive oil if you like (the ingredients are for 2 people).
The richness of the dashi stock is added to the sweet and sour tomatoes, giving it a rich and deep taste. With this amount, it will be a little thicker when it is freshly made, and it will be just right when the ice melts. Please adjust to your liking!
Next is "Crab Stick Cold Soup," which uses ingredients that tend to remain in the refrigerator in the summer. Put crab-flavored crab sticks (1), shredded cucumber (1/4) and Japanese ginger (1/2) in a bowl for one person, cooked white soup (20 ml), cold water (180 ml) Pour and mix lightly to complete.
A summer-like dish with a mellow soup stock and a refreshing Japanese ginger flavor. It seems to go well with rich dishes.
◆ "Western-style white noodles" for a feast of the usual somen noodles
Somen, which is boiled immediately, comes in handy in the summer, but if it continues too long, the family will complain. In such a case, don't be discouraged (?) Why don't you try a different arrangement? The last is the recommended recipe that I have already repeated several times.
[Material (for 2 people)]
Somen (2 bundles), thinly sliced pork (100 g), tomatoes (1), cucumber (1), water (3/5 cups), white soup (2 tbsp), olive oil (2 tsp), a little pepper
[How to make]
1. Boil somen noodles as indicated, wash them with cold water, drain them with a colander, and serve them in a bowl.
2. Shred pork, boil tomatoes and diced, grate cucumbers and lightly drain.
3. Fry the pork in a frying pan and add white sauce (outside the amount, 2 teaspoons) to taste.
4. Place pork on somen and decorate with tomatoes and cucumbers. Sprinkle olive oil with a mixture of water and white pepper and sprinkle with pepper.
The point is to bake the pork until it is firmly browned. The rich fat and richness are entwined with the vegetables, which stimulates your appetite. It is also a new discovery that olive oil goes well with somen noodles!
White sardines that can be both Western and Japanese are truly versatile players. I would like to continue to increase my repertoire.
* The image is an image and may differ from the actual recipe amount.