Any delicious dish is the result of a succession of steps. Let's brush up on your cooking skills by reviewing some basic techniques such as cutting. The cure you put into every step of cooking is sure to bring a smile on every face on your dining table.
e cooking school
Tips for Cooking
Itten-goban-dashi (1.5 soup stock)
Wipe the surface of the kombu kelp (10 cm by 7 cm piece) with a tightly wrung wet cloth. (The white powder on the surface is where much of the umami flavor is, so do not wipe it off completely.) Heat a pot of water (2 liters). When you can feel the warmth of the water (about 30°C), add the kombu. When it begins to bubble (about 70°C), add the bonito flakes (35 g). Simmer for about 3 minutes without letting the water come to a boil. Remove from the heat and set aside until the bonito flakes sink to the bottom of the pot. Slowly strain the broth using a paper towel in a mesh sieve without shaking. Let the liquid drain naturally and do not squeeze the bonito flakes.