Juice. It's the flavor source of Japanese cuisine. It's equivalent to our soup. The juice is generally extracted from kelp and bonito. According to the different cooking, the extraction methods of juice are divided into - kunbuji, yifanji and erpanji.
Step1:Blister plat
Step2:Take 5g kelp.
Step3:After the towel is wet with water, wring it out. Wipe off the sand and dirt on the surface of kelp (kelp must not be washed with water. It is said that it will wash off the good taste of kelp).
Step4:Take 1000cc of edible water.
Step5:Soak kelp and water in a sealed container for 10 hours. After 10 hours, take out the kelp and use it.
Step6:Boiled versio
Step7:Put the kelp and 1000cc water wiped clean with wet towel into the pot and soak for 30 minutes to 1 hour.
Step8:Cook over medium heat until the bottom of the pot begins to bubble.
Step9:Turn off the fire before the water boils. Take out the kelp (if it boils, the kelp mucus will come out and affect the taste).
Cooking tips:Kunbu can make the ingredients give full play to their own fragrance and taste. It is most suitable for hotpot, steamed egg, mixed vegetables and other dishes. There are skills in making delicious dishes.