Ingredients:
- kombu - two 4x6-inch pieces wiped clean (dried seaweed, can be found at most international markets)
- dried shiitake mushrooms - 12 wiped clean
- niboshi - 1 1/2 cups (small dried sardines, again available at most international markets in cellophane packages in the refrigerator)
- soy sauce - 3 cups
- mirin - 1 cup
- sake - 1 cup
- glass jar
Directions:
- Combine all the ingredients in a bowl, cover and let stand at room temperature overnight.
- Pour into a heavy pot and bring to a boil over high heat.
- Boil for 1 minute, then reduce the heat to low and simmer for 3 minutes.
- Strain, and set the solids aside for another use if desired. (See My Crumbled Grilled Fish recipe.)
- Rinse the glass jar with hot water very well.
- Cool the liquid, and pour it into the glass jar.
- Refrigerate, Will keep for up to 5 months.
- To use the concentrated stock, mix 4 parts of water with 1 part concentrate. Bring to a boil and simmer for a few minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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