For Udon, Soba, And Ozouni! How To Make Rich Dashi Soup Recipe by cookpad.japan
Cooking Instructions 1 Remove the head and entrails of the sardines. 2 Tear the sardines in half so that the dashi easily comes out. If you tear them in half, it's easier to remove the entrails. 3 Prepare 30 g of sardines torn in half. 4 Soak the sardines and konbu in 1300 ml of water for at least 5 hours. If you can, let it sit overnight. 5 Turn the heat to low, then remove the konbu right before it begins to boil. 6 Leave the sardines in the water, then add the 30 g of coarse bonito flakes. 7 Heat for 25 minutes, adjusting the temperature as you go to ensure that it doesn't come to a boil. Keep it at the point when it is rattling and small bubbles come out. Scum will come out, so remove it. 8 Once 25 minutes have passed, strain to remove the sardines and bonito flakes and the dashi is finished. Squeeze the liquid out of the bonito flakes and sardines. 9 10 11 12 You can put the cooked sardines in an airtight container to use any time! 13 If you grind up the sardine heads, they become fish powder that you can use in a variety of foods! You can use it in okonomiyaki, takoyaki, or miso soup! 14 15 1 Remove the head and entrails of the sardines. 1 Remove the head and entrails of the sardines. 2 Tear the sardines in half so that the dashi easily comes out. If you tear them in half, it's easier to remove the entrails. 2 Tear the sardines in half so that the dashi easily comes out. If you tear them in half, it's easier to remove the entrails. 3 Prepare 30 g of sardines torn in half. 3 Prepare 30 g of sardines torn in half. 4 Soak the sardines and konbu in 1300 ml of water for at least 5 hours. If you can, let it sit overnight. 4 Soak the sardines and konbu in 1300 ml of water for at least 5 hours. If you can, let it sit overnight. 5 Turn the heat to low, then remove the konbu right before it begins to boil. 5 Turn the heat to low, then remove the konbu right before it begins to boil. 6 Leave the sardines in the water, then add the 30 g of coarse bonito flakes. 6 Leave the sardines in the water, then add the 30 g of coarse bonito flakes. 7 Heat for 25 minutes, adjusting the temperature as you go to ensure that it doesn't come to a boil. Keep it at the point when it is rattling and small bubbles come out. Scum will come out, so remove it. 7 Heat for 25 minutes, adjusting the temperature as you go to ensure that it doesn't come to a boil. Keep it at the point when it is rattling and small bubbles come out. Scum will come out, so remove it. 8 Once 25 minutes have passed, strain to remove the sardines and bonito flakes and the dashi is finished. Squeeze the liquid out of the bonito flakes and sardines. 8 Once 25 minutes have passed, strain to remove the sardines and bonito flakes and the dashi is finished. Squeeze the liquid out of the bonito flakes and sardines. 9 9 10 10 11 11 12 You can put the cooked sardines in an airtight container to use any time! 12 You can put the cooked sardines in an airtight container to use any time! 13 If you grind up the sardine heads, they become fish powder that you can use in a variety of foods! You can use it in okonomiyaki, takoyaki, or miso soup! 13 If you grind up the sardine heads, they become fish powder that you can use in a variety of foods! You can use it in okonomiyaki, takoyaki, or miso soup! 14 14 15 15 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chicken Quesadillas ~Orange Julius~ Cinnamon roll cookies Lemon pepper tilapia Rotel Dip Chicken Quesadillas ~Orange Julius~ Cinnamon roll cookies Lemon pepper tilapia Rotel Dip Soft to the Bone Using a Pressure Cooker--Sardines with Umeboshi Cheesy French Toast with Koya Tofu (Low-Carb) Mom's Simmered Flounder Special Sweet Soup Udon Full of Nutrition! Blood-Simmered Tuna Simple Takana Fried Rice Duck-Nanban Udon Made with Chicken Easy! How to De-Sand Manila Clams or Surf Clams Food-Allergy Friendly! Steamed Buns with 100% Rice Flour Shijimi Clam 'Tsukudani' (Savory Simmered Side Dish) Soft to the Bone Using a Pressure Cooker--Sardines with Umeboshi Cheesy French Toast with Koya Tofu (Low-Carb) Mom's Simmered Flounder Special Sweet Soup Udon Full of Nutrition! Blood-Simmered Tuna Simple Takana Fried Rice Duck-Nanban Udon Made with Chicken Easy! How to De-Sand Manila Clams or Surf Clams Food-Allergy Friendly! Steamed Buns with 100% Rice Flour Shijimi Clam 'Tsukudani' (Savory Simmered Side Dish)