Wash all the materials, let the cold water go to the ice, and fry the oil with hot water.
The white radish is peeled, cut into several segments, and the trimmed edges are cylindrical. (White radish can increase the sweetness of the soup, and the white radish should be soft and tasty, but not cracked.)
The broth is boiled and cooked in all the ingredients.
Khumbu Chaiyu broth practice: Wash the kelp 1 section (about 10 cm long), and add 1000 ml of water to the pot to heat it. Cook it to the edge of the kelp and remove it. Add 50 g of the bonito. Turn off the flame, filter out the firewood
The practice of big bone soup: boil the soup head with big bones, stir the soup base from time to time, and finally filter the impurities in the soup.
The practice of dipping sauce: 3 tablespoons of miso, 3 tablespoons of tomato sauce, 2 tsp of sugar, 1/2 cup of broth, 1 tsp of chili sauce, 1 piece of bean curd, and proper amount of starch. Mix well.
The ingredients of Kanto's cooking ingredients are many and very random. Meat, vegetables, oysters, boiled eggs, and octopus are very common. Because of the region and seasons, the white radish in winter is the most delicious, and the Oden made from whale meat in some areas; Even in Japan, I put the whole apples and tomatoes in the soup and boil them thoroughly. The tomatoes and apples absorb the taste of the soup. The sweetness of the soup itself naturally oozes out. It is impossible to express in words only happy smiles. Who can feel unhappy when eating hot, delicious Otto in the cold winter!