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dashi (japanese stock) , wonton is chinese Recipe | |
Japanese Soup | |
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Ingredients:
4 inch square piece of kombu seaweed1/2 katsuobushi (dried bonito flakes) 5 cups water
Directions:
1. Rinse the kombu and cut a 1/2 inch fringe along all sides of the square.2. Pour the water into a medium-size saucepan. Add the kombu and bring the water almost to a boil over medium heat, Lift out the kombu and reserve. NoteThe konbu it may be used again for cooking vegetables 3. Bring the water to a boil. Stir in the katsuobushi, 4 Remove the pan from the heat and let stand for 2-3 minutes. Pour the liquid through a strainer lined with a double thickness of damp unbleached muslin. Use the stock as required. add thinly sliced mushrooms, green onions,tofu ...to your taste. taste. Kombu and katsuobushi can be purchased at an oriental grocery store,
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