Info
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 7 Times
Can be made ahead of time.
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Japanese Stock
Cookbook
This is a richer and somewhat less austere stock than Dashi. It may also be used for cooking vegetables and for making Japanese soups.
Yield : Makes 2 2/3 cups
Ingredients
- 8 medium-sized dried shiitake (or Chinese black) mushrooms
- 6 scallions, each cut into 3 sections
- 2 carrots, trimmed, peeled, and each cut into 3 sections
- ½ teaspoon salt
- 1 4-inch square of kombu
- 2 teaspoons Japanese soy sauce
- ¼ teaspoon sugar
- 1 teaspoon mirin
- ½ teaspoon sesame oil
Directions
Rinse off the mushrooms quickly.
In a small pot, combine the mushrooms, scallions, carrots, 3 cups water, and ¼ teaspoon of the salt.
Cover and simmer gently on a low flame for 30 minutes. Wipe the kombu lightly with a damp cloth and put into the pot. Simmer for 1 minute.
Turn off the heat and strain the stock immediately through three layers of cheesecloth.
Add the remaining ¼ teaspoon salt, soy sauce, sugar, mirin, and sesame oil to the stock. Stir to mix.
Notes
From: Japan
© 1981 Madhur Jaffrey
Nutritional Information
Nutrients per serving
Nutritional information is based on 8 servings.
9 kcal
1 % daily value
1 % daily value
2 % daily value
29 mg
4 mg
0 g
1 g
0 g
1 g
0 mg
238 mg
0 g
0 g
1 % daily value
