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Receta Dashi (Fish Stock)
by Global Cookbook

Dashi (Fish Stock)
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Ingredientes

  • 6 c. Water
  • 1 x 2-inch square kombu (dry kelp)
  • 3 Tbsp. Katsuobushi (dry flaked bonito)

Direcciones

  1. Dashi is basic to Japanese cooking and is quickly and easily made. It may be kept refrigerated for 2 days. Even simpler to make (and useful to have on hand) is instant dashi, sold in packets.
  2. Bring water to a boil. Wash dry kelp under cool tap and add in to the water as it comes to the boil. Stir and let boil for 3 min, then remove from water and add in flaked bonito. Allow to come to the boil and remove from heat immediately. Leave for a few min till flakes settle, then strain and use as required.