Dashi for sauces and soups
2
rations1
hour15
minutes45
kcal1
hour15
minutesDiscover the essence of Japanese cuisine with this authentic recipe for dashi, the base broth that gives life to countless Japanese dishes. As you prepare this flavorful and aromatic broth, immerse yourself in the exhilarating rhythm of modern Japanese music, which combines the traditional and the contemporary, filling your kitchen with energy and harmony.
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Let the vibrant melodies inspire you as you soak the kombu seaweed and simmer the broth, releasing its exquisite flavor. Experience the satisfaction of creating delicious homemade dashi while you let yourself be carried away by the rhythm of modern Japanese music, fusing culinary tradition and sound innovation in a unique and unforgettable experience. Go ahead, cook to the rhythm of Japan!
Mantén encendida la pantalla de tu dispositivo mientras cocinas
Ingredientes
600 ml of mineral water
15 gr of kombu seaweed
30 gr of dried bonito
Pasos
- Soak the kombu in 600 ml of mineral water for at least 1 hour. In summer 30 minutes.
- Heat the kombu with the soaking water over low heat for about 10 minutes, without boiling, at 65-70 °C.
- Remove the kombu, increase the heat to maximum until the liquid comes to a boil and stop it.
- Add the dried bonito.
- Drain by squeezing and set aside.
Notas
- In summer the time in soaking water with kombu seaweed is half the time due to the heat of the ambient temperature.
Quizás lo necesites
- Alga kombuVer precio
Información nutricional (por ración)*
- Serving Size: 315g
- Calories: 45kcal
- Carbohydrates: 1g
- Protein: 8g
- Fat: 1g
- Saturated Fat: 0g
- Trans Fat: 0g
- Cholesterol: 10mg
- Sodium: 95mg
- Potassium: 120mg
- Fiber: 0g
- Sugar: 0g
- Vitamin A: 20IU
- Vitamin C: 0mg
- Calcium: 40mg
- Iron: 0.5mg