Dashi stock.
Sounds complicated? It is pretty simple. There are a few method to get it better, but I will write simplest method here. 2 inch by 1/2 ich kelp 2 litteres of water. If you like to get more umami, add a few pieces of dried shiitake. Boil a piece of Konbu( and shiitake) from cold water, once it reached boiling, stop heat and leave it for a while. Konbu will be slimy so take it out when it's cool down. You can keep it in your freezer or fridge.
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AuthorTomoko Tahara A.K.A.#cookhatter Archives
March 2019
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Links<Restaurans in Vancouver>
The Acorn : Vegetarian restaurant The birds and beets : Cafe Pizzeria bufala:Pizzeria Cacao Vancouver:Modern latin The mackenzieroom:Modern coastal Pourhouse:Bar Pizzeria farina:Pizzeria <Cafes> Birds and beets <Food suppry> Tempea food: tempeh maker <Restaurant in Japan> Bon Gout: Bakery and wine Bar Pancho:Spanish tapas Takanoya :Gastro pub |