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 ~ !
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＊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
16 фев 2017
