Hiyashi Hiyamugi

Name: Hiyashi Hiyamugi
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 1000 g Acqua; 30 g cipollotto; 5 g Foglie di shiso; 20 g Katsuobushi (fiocchi di bonito essiccato); 10 g Kombu; 50 g mirin; 400 g Noodles hiyamugi; 2 g Nori; 100 g Ravanello daikon; 50 g Sake; 100 g Salsa di soia Koikuchi; 10 g wasabi; 20 g zenzero

🔥 446 kcal 🍽️ 4 porsiyon

Malzemeler

Malzemeler
1000 g Acqua
30 g cipollotto
5 g Foglie di shiso
20 g Katsuobushi (fiocchi di bonito essiccato)
10 g Kombu
50 g mirin
400 g Noodles hiyamugi
2 g Nori
100 g Ravanello daikon
50 g Sake
100 g Salsa di soia Koikuchi
10 g wasabi
20 g zenzero

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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