Dashi Vegetable Stock Recipe
Dashi Vegetable Stock Recipes
2 14-inch pieces dried kombu seaweed
6.5 cups cold water
2 cups carrots, coarsely chopped
4 cups onions, coarsely chopped
2 cups celery, coarsely chopped
14-inch piece of kombu into 3 pieces. Using a damp cloth, wipe the
excess salt from both sides of the kombu sheet. Place the kombu and 5
cups water in a large covered pan and bring to a boil. Cover, leaving a
small opening, reduce the heat, and simmer over medium heat until the
liquid is reduced by one-quarter, or to 3.5 cups.
Add 1.5 cups
cold water, the carrots, onions, and celery to the kombu and broth.
Allow the water to return to a boil. Reduce the heat and simmer,
covered, over medium heat for at least 30 minutes. Strain and discard
the kombu and vegetables.
Makes 1 quart
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