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Japanese cooking basics

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Here are a few basics of Japanese cooking that are used in other recipes in this section.

Katsuo Dashi (Basic Dashi Stock)

Katsuo dashi is a Japanese stock made from dried bonito flakes. Katuo dashi is often used for clear soup or noodle soup.

http://i2.squidoocdn.com/resize/squidoo_images/590/draft_lens8469801module73345911photo_1260418321dashi.jpg
(Katsuo Dashi / Image)

Ingredients:

* 2 1/2 x 1 1/2 in. (6 x 4 cm) dried kelp (konbu)
* 7 cups (1 3/4 liters) water
* 4 cups (50g) dried bonito flakes

Method

Wipe the kelp with a damp cloth, then put it in a saucepan with the water. Bring to a boil uncovered; just before the water comes to a boil, remove and discard the kelp. Sprinkle in the bonito flakes and remove saucepan from heat. As soon as the bonito flakes start to sink, strain stock and discard bonito flakes. This stock, which is the basis of many sauces and soups, can be refrigerated for up to 3 days.

Helpful hint: Instant dashi granules (dashi-no-moto) make a quick alternative if small amounts of the stock are needed; however, for soups and stock for simmered dishes, it is preferable to make your own dashi.

Dengaku Miso
http://farm4.static.flickr.com/3354/3300241287_774811420a.jpg
(Dengaku Miso / Image)

Ingredients:

* 1 3/4 cups (500g) red or white miso
* 1/3 cup (100ml) sake
* 1/3 cup (100ml) mirin
* 3 tablespoons (50g) sugar

Method

Put all ingredients into a saucepan, preferably nonstick, and heat slowly, stirring from time to time. When it has come to a boil, reduce heat to a minimum and cook, stirring from time to time, for 20 minutes. Cool and refrigerate for up to 1 month.

Ponzu (Citrus sauce)
http://rasamalaysia.com/mizkan/mizkan_ajipon_ponzu.jpg http://momstart.com/wp-content/uploads/2010/05/image5.png
(Ponzu (Citrus sauce) / Image)

Ingredients:

* 3 x 2 1/2 in. (8x6 cm) dried kelp (konbu)
* 1 3/4 cups (450ml) musk lime (ponzu or kala-mansi) juice, or lemon juice
* 1 3/4 cups (450ml) dark soy sauce
* 1/3 cup (90ml) mirin
* 1/4 cup (70ml) tamari soy sauce
* 4 cups (40g) dried bonito flakes

Method

Heat the dried kelp over a gas flame or under a broiler (grill), then put into a bowl with all other ingredients. Refrigerate for 3 days, then strain. Can be stored for up to 1 year. (Bottled ponzu can be purchased in Japanese stores.)

Sweet Vinegar (Amazu)
http://thumbnail.image.rakuten.co.jp/@0_mall/tezukuriyarou/cabinet/tare_so_su/amazu.jpg?_ex=240x240 http://www.sachikocooking.com/images/mp1069000.jpg
(Sweet Vinegar (Amazu) / Image)

Ingredients:

* 2 cups (500ml) water
* 1 cup plus 2 tablespoons (275ml) rice vinegar
* 10 tablespoons (150g) sugar
* 2 teaspoons salt

Method

Bring water and vinegar to a boil in a saucepan, then add sugar and salt and stir until dissolved. Remove from heat. Cool and use as a dipping sauce for vegetables. Keeps refrigerated up to 10 days.

By JS on Mar 4, 2011

tag : Basic Dashi Stock

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上記広告は1ヶ月以上更新のないブログに表示されています。新しい記事を書くことで広告を消せます。