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Buckwheat with Tsuyu Stock

Buckwheat with Tsuyu Stock

INGREDIENTS

A Ingredient 

40 g of Anchovies

Dried Shiitake Mushrooms

3 cups of Water

2 cups of Sake

B Ingredient

3 cups of Mirim

2 cups of Soy Sauce

1 cup of Sake

C Ingredient

Katsuobushi

D Ingredient

6 tablespoons of Sugar

2 tablespoons of Anchovy

1 tablespoon Ajinomoto - Hondashi

Setting :

After maturing at room temperature for 24 hours, refrigerate.

Tsuyu stock solution can be stored in the refrigerator for up to 6 mon

Cooking Method cover title temperature speed
Place the basket in a cooking container and slowly mix with A ingredients Close 15 minutes 60°C 3
Boil  Open 10 minutes 100°C 3
Add the ingredients of B and boil them Open 10 minutes 100°C mixer
Add katsuobushi Open 1 minutes 100°C mixer
Take out the basket and boil it with the ingredients of D Open 10 minutes 100°C mixer
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