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[Handmade Concentrated Dashi Stock]

I have a friend who makes almost everything she eats by hand. I thought it was impossible for me, but I looked into making my own natto sauce, which I often eat, and found a recipe that I thought would be easy to make. This homemade concentrated dashi is a staple in my home. Now that it has become a staple in our home, I would like to introduce it to you.

It is very easy to make. Put all the ingredients in a pot and leave it overnight, then bring it to a light boil over a fire to remove the alcohol content. Natto (fermented soybeans) and kababu (turnip) sauce, stir-fry, curry, and as a secret ingredient in simmered dishes. It can be used for omelet, okonomiyaki, and dressing. If you use it in place of soy sauce, you will find that your usual dishes will taste better. Something about it just tastes better!" It is very easy to make.

Dashi stock can also be used as tsukudani (food boiled in soy sauce), as a garnish for onigiri (rice balls), or left over in stir-fries or miso soup. This time, I chopped it finely, dry roasted it in a one-handed pan to dry out the water moderately, added white sesame seeds, and sprinkled it on rice balls.

Also, in the coming season, if you make mentsuyu with diluted concentrated dashi, it is perfect for somen noodles. You can make concentrated dashi that is easy and healthy, so please give it a try.

25-30 g shaved bonito
10 g dried shiitake mushrooms
1 piece of kelp 7 cm square
300 ml soy sauce
200ml sake
200ml mirin (sweet cooking sake)

1. Cut dried shiitake mushrooms and kelp into small strips and put them in a pot (cut into strips to soak into the core).
2. The next morning, heat the soy sauce over a flame and when it starts to boil, reduce the flame to low and simmer for about 3 minutes.
3. Strain the mixture through a colander after it cools down, and store it in a bottle in the refrigerator.

Nakamura Douki's Dantsuki Pot
Sori Yanagi's Stainless Steel Bowl 23 cm and Punching Strainer 23 cm
Kiya's Unbleached Cotton Cloth
Yamada Kogyosho's Uchidashi Katatenabe L
Koizumi Glass's Schale 90x90
Yamaichi's Triangular Onigiri Mold

Reference recipe