Since UNILLOY pot is excellent in the thermal storage effect and the keeping-warm effect, foods such as a chestnut, potatoes and rice heated well. Starch of which can be changed into sugar more, it become natural sweet taste and finished deliciously. UNILLOY is the lightest cast iron enamel pot, the work of boiling and draining can be easier and very good for daily use.
- a little
- 1/4 teaspoon
- Light soy sauce
- 2 tablespoons
- 1 tablespoon
Primary broth (easy to make quantity)
- 1 liter
- Dried bonito
- Japanese Horseradish
- as appropriate
- “Arare” (rice biscuit)
- as appropriate
1 Chestnut washed well, put into UNILLOY 22cm casserole and put in full water, boil for 30 ~ 40 minutes with the lid.
2 While hot, cut with a kitchen knife in a half, and contents taken out with a teaspoon etc.
3 ③ pureed, add a little of salt and mixed. (If it is hard, add moisture)
4 Each 1/5 quantity of ③ wrung by a lap or tea cloth.
5 Place on a vessel and put into a steamer. Steam about 10 minutes. (Primary broth)
6 (Primary broth) Kelp soaked in water over 1 hour and boiled low heat for 10 minutes.
7 Kelp taken out, boil once and skim off the scum.
8 Turn off fire and add a cup of water to lower the temperature and add dried bonito.
9 Then dried bonito sunken, strained on a strainer witch covered with tightly squeezed tea cloth. (Silver sauce)
10 Kudzu melted with the primary broth, strained once. Put into UNILLOY 22cm casserole and add seasoning of A.
11 Heat over medium while stirring, kneaded and mixed until to be transparent.
12 ⑪ silver sauce covered with ➄ and put “wasabi” and sprinkle “arare”.
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.