( more for stronger flavour )
10gr Dashi Kombu
TRADITIONAL JAPANESE RECIPE: Depending on what kind of ingredients you put in your Miso Soup, it could be as simple as the one we made here or very filling with meat, potatoes and vegetables. It’s so easy to make, but your friends and families don’t have to know that. They will appreciate your hard work of making restaurant quality (or better!) Miso Soup without much work.
|Skill Level:||Time: 10 Minutes|
|Price:||Serves: 4 People|
01 - Pour the Water into a pot and soak the Dashi for at least 10 hours ( or overnight ).
02 - Heat the pot until the water is steaming ( not boiling ).
03 - Remove the Dashi Kombu with a small spoon colander.
04 - Turn up the heat and full boil the Stock.
05 - Turn off the heat and add the Katsuobushi. and soak it for 5 minutes.
06 - Pass the Dashi Stock through a cheesecloth lined strainer.
- Store the Dashi Stock in fridge for a week in glass.
|Written by: Uncut Recipes||Disclaimer|
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