Esta es una exhibición prevé de cómo se va ver la receta de 'Vegan Japanese Dashi/Soup Stock: The Basic Recipe' imprimido.

Receta Vegan Japanese Dashi/Soup Stock: The Basic Recipe
by Robert-Gilles Martineau

Vegan Japanese Dashi/Soup Stock: The Basic Recipe

Dashi recipe for vegans!

Calificación: 4/5
Avg. 4/5 1 voto
  Japon Japanese
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • Konbu/dried thick dark seaweed: ５ｃｍ×５ｃｍ piece (dry)
  • Water: ４００cc/ml
  • Japanese sake: 1 tablespoon (don't worry, the alcohol will disappear upon heating/cooking!)
  • Mirin/sweet sake (same comments as above!): 2 tablespoons
  • Soy sauce: 2 and a half tablespoons

Direcciones

  1. Pour the water into a large pan. Drop the seaweed into the water.
  2. Switch on the fire.
  3. The moment bubbles appear on the surface of the konbu, the water will start sucking the its essence in.
  4. At that time add soy sauce, sake and mirin.
  5. Taste from time to time to decide when taste suits you best.
  6. Switch fire then and take konbu out.
  7. Let cool completely, pour it inside a bottle. Seal the bottle properly and store inside refrigerator.
  8. Use it as soon as possible.
  9. The seaweed doesn't have to be thrown away. It is edible as it is once cooked!