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Ingredients:
Konbu kelp
Kastuo
Soy sauce 4 tablespoons
Mirin 2 tablespoons
Sugar 2 tablespoons
Sakae 3 tablespoons
Water 6 cups
Method:
Check the surface of the kelp for any sand. wipe it off if there is
any. Do not rinse to wash away the white powder on it. Put the kelp
with water in boiler over low heat.
Turn off the heat just before the water is about to boil. Press the
kelp with finger to whether it is soft. If not, add 1/2 cup of water
and cook. Repeat this step until the kelp is soft. If the kelp is soft,
then remove it from the soup.
Add the kastuo into the soup and bring it to a boil. turn off the heat
when the soup is boil and wait for the kastuo to sink to the bottom.
remove kastuo from the soup.
Add in soy sauce, mirin, sugar and sakae into the soup and mix it well.
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