<Ingredients>
200 cc mirin
100 cc sake
20 g katsuobushi bonito flakes
10 cm kombu kelp
<Directions>
1.
Put all ingredients in a pot, and bring to boil on low heat.
2.
When reaching a boil, immediately turn off heat, and let cool.
3.
When cool, strain, and keep refrigerated up to one month.
<Notes>
- This is on the sweet side.
- Do not keep the liquid boiling, as it would damage the mellow taste.
- When using for noodle soup, dilute with water to desired strength, and adjust flavor with soy sauce and salt.
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