Hiyashi Hiyamugi

Name: Hiyashi Hiyamugi
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 1000 g Agua; 30 g cebolleta; 400 g Fideos hiyamugi; 5 g Hojas de shiso; 20 g jengibre; 20 g Katsuobushi (copos de bonito seco); 10 g Kombu; 50 g mirin; 2 g Nori; 100 g Rábano daikon; 50 g Sake; 100 g Salsa de soja Koikuchi; 10 g wasabi

🔥 446 kcal 🍽️ 4 porsiyon

Malzemeler

Malzemeler
1000 g Agua
30 g cebolleta
400 g Fideos hiyamugi
5 g Hojas de shiso
20 g jengibre
20 g Katsuobushi (copos de bonito seco)
10 g Kombu
50 g mirin
2 g Nori
100 g Rábano daikon
50 g Sake
100 g Salsa de soja Koikuchi
10 g wasabi

Hazırlanışı

Begin by preparing the dashi stock. Place the Kombu and 1000g Water into a medium pot and let it soak for at least 20 minutes.

Heat the pot over medium-low heat. Just before the Water comes to a boil, remove the Kombu to prevent bitterness.

Bring the Water to a gentle boil, then turn off the heat. Add the Katsuobushi to the hot dashi and let it steep for 5 minutes.

Hiyashi Hiyamugi

Malzemeler

Hazırlanışı

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