Yasai sutokku / vegetable stock

Made without herbs, this is a versatile stock for Asian and other dishes. Add carrot ends and other firm vegetable trimmings as well as onion/shallots skins for additional flavor. The idea of first grinding key vegetables is adopted from a Japanese chef, Miyuki Igarashi, who specializes in Chinese dishes. 

<Ingredients>

(Makes 700-800 cc stock)

150 g hakusai napa cabbage (small inner head or approx. 1/4 regular head)
1/4 onion or shallot of equivalent size (45 g shallot in photo)
Vegetable trimmings (carrot ends, onion skins in photo)
1000 cc water


<Directions>
1.

Roughly chop hakusai and shallot (save skins), and grind in food processor.

2.

Transfer ground hakusai and shallot to a pot, pour water, and heat on medium.

3.

Put vegetables trimmings and shallot skins in a tea bag, and add to pot.

4.

Remove thick whitish foam that appears when almost boiling.

5.

Reduce heat to low, and simmer for 30-60 minutes while removing white foam on surface from time to time.

Discard vegetable trimmings tea bag.
Keep stock refrigerated or frozen in small batches.

<Notes>

• This is great as is or when blended with other stock (see recipe for chicken stock for Asian dishes).