和え物（きゅうりと梅肉チューブの和え物）｜低糖質食堂 / masaさんのレシピ書き起こし
Low-carb restaurant / masa Time required : 10minutes
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Umami Dashi | Hotel de Mikuni's recipe transcription
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Ingredients
- kelp : 20g
- Bonito : 30g
- water : 1 liter
Time required
10minutes
Procedure
-
1)
Heat water and kelp
00:29
Put water and kelp in a pan and heat to bring to a boil slowly.
-
2)
Add dried bonito
02:34
When it boils, add dried bonito flakes and turn off the heat.
-
3)
strain
03:38
When the dried bonito sinks, strain it.
Point
・ A basic umami soup stock recipe that has a synergistic effect of umami with kelp and dried bonito flakes.
・ The white part of the kelp has an umami taste, so you don't have to wash it very cleanly with just a light wipe.
・ In step 3, spread kitchen paper on the colander and strain it.
・ By further boiling the remaining dried bonito flakes and kelp, it becomes the second soup stock and can be used for miso soup and simmered dishes. Kombu can also be boiled in soy sauce.
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