【Ingredients】
⦁ 2 cup water
⦁ 2 inch kelp, 5 cm
⦁ 15 g dried shaved Skipjack tuna
*The English product name for "Katsuo bushi" used to make dashi can be labeled as either "Dried shaved skipjack tuna" or "Dried shaved bonito." Skipjack Tuna is the most commonly used type of katsuo, (bonito) for making katsuobushi, and this term particularly emphasizes that this fish is a type of tuna.
【directions】
1. Cut kelp into 2-inch lengths.
2. Lightly wipe the kelp with a paper towel.
*The white powder is "Umami," a special flavor, so do not wash.
3. Soak the kelp for at least 30 minutes, then heat on low.
4. When air bubbles form, remove the kelp.
5. Add dried shaved skipjack tuna flakes at once.
6. Keep on low heat.
7. Once boiled, turn off the heat.
8. When tuna flakes sink to the bottom, strain.
Do not squeeze!
9. The first brewing is used for a clear soup.
Негізгі бет How to make "Dashi" - The first brewing of soup stock
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