Method for making Japanese Dashi Broth | MASA's Cuisine ABC скачать в хорошем качестве

Method for making Japanese Dashi Broth | MASA's Cuisine ABC

Basic Course of Cooking -1 Japanese Dashi Broth / Dashi no Torikata [ Ingredients ] Dried kelp ( Konbu ) - 10gm Dried Bonito flakes ( Katsuo Bushi ) - 20gm White sesame - 2 teaspoons [ Seasonings ] Water - 1 liter ( 1000cc ) Sesame oil - some Sake - 1 tablespoon Mirin - 1/2 tablespoon Soy sauce - 1 tablespoon [ Method ] 1. Put dried kelp & water in a saucepan for at least 30 minutes. can soak over night 2. Heat over medium-low heat, roughly cook 10 minutes & turn to high heat until boiling. 3. Remove the kelp once boiling. if leave the kelp inside, the broth will become slimy & bitter 4. Add dried bonito flakes over medium-high heat, boiling for 1~2 minutes & turn off the heat. meanwhile, skimming the surface occasionally 5. Let the dried bonito flakes sink to the bottom. 6. Strain the broth through a sieve lined with a kitchen paper or cloth. keep in the refrigerator or in the freezer after cool off 7. Heat sesame oil into frying pan over medium-high heat, add boiled bonito flakes & stir fry util slightly dry. 8. Add sliced kelp, stir well evenly. 9. Add Sake, Mirin, soy sauce & white sesame, stir well & turn off the heat. it goes well with cooked rice or pack in Bento ~ ! ------------------------------------------------------------------------- ＊MASA Recipes Website：www.masa.tw ＊MASA Cookbook：www.masa.tw/masas-book ＊Cooking Class：www.4fcookinghome.com/masa-course-201702 ＊Pot：THERMOS SA-18 Sauce Pan (18cm) Cutting Board：W2 WOOD X WORK ＊BGM：Kanzaki Music Studio