Miso-soup.
Soup is fermented the paste, of bean soya, rice, barley, millet, salt,water, and colour soup is light white till brown,lighter is rice adding more, and sweet taste, to poor sweet.And fermentation paste happens till a few years, months.
Onion miso-soup with tofu.
250 gr. of hard white tofu, bunch of green onions, 15 gr. of white paste miso, 700 gr. of broth dasi.Broth boils, add paste, chopped tofu, cooks two minutes, chop onion, sprinkles soup, does not lead till boil a soup till two minutes after cooks, close pot, infuse.
Dasi is broth of japan kitchen, with entering of tune dried stripped, dried whitebaits sardines of ivasi, seaweed combo, dried shiitake mushrooms, but broth cubes contain of natrium salts.
Broth keeping at home in a cold till three days, serve in a day.
Three types of dasi broths.
First is Ichiban dasi for transparent broths, sauces, soups with noodles.
10 quadrate cm of seaweeds combu , 10 gr of shredded dried tune kacu bosi, five glasses of water.
Wash does not seaweeds, rub with a wet towel , wet in 10 minutes, cook till raising up, they remove, water will boil add tune, cook 10 sec, and turn off fire, foam will remove, and tune will down, filter broth, and seaweeds with tune use for next broth cooking.
Second broth is niban dasi for stewing meat and vegetable dressing.
Prepared broth a seaweed combu and shredded kacu, three glasses water, 5 gr. of crushed kacu-bosi,And used from a first broth ingredients with the new portion of seaweeds ads in pot in water, warm. Boiling water in adding of shredding tune, cook 10 minutes on weak fire, foam remove, when she is will raise , filter broth.
Broth for miso soup nibosi dasi for cooking of dishes.
30 gr. of dried whitebaits sardines nibosi, five glasses of water.
Clean heads of sardines, and internals, add in the pot, add water, cook on weak fire for 10 minutes, foam remove, after fire turn off, filter.
Combu dasi is vegetarian soup.
Of 15 quadrate cm dried seaweeds combu, 5 glasses of water.
Dried seaweeds crush, rub a wet towel, wet for 20 minutes, closing, after pot warm till boiling water remove seaweeds.
Miso soup with sea cabbage.
500 ml. of broth dasi, 60 gr. paste miso, 50 gr.salted sea cabbage.
Wash cabbage, chop, warm dasi, add paste, cabbage, serve.
Soup is fermented the paste, of bean soya, rice, barley, millet, salt,water, and colour soup is light white till brown,lighter is rice adding more, and sweet taste, to poor sweet.And fermentation paste happens till a few years, months.
Onion miso-soup with tofu.
250 gr. of hard white tofu, bunch of green onions, 15 gr. of white paste miso, 700 gr. of broth dasi.Broth boils, add paste, chopped tofu, cooks two minutes, chop onion, sprinkles soup, does not lead till boil a soup till two minutes after cooks, close pot, infuse.
Dasi is broth of japan kitchen, with entering of tune dried stripped, dried whitebaits sardines of ivasi, seaweed combo, dried shiitake mushrooms, but broth cubes contain of natrium salts.
Broth keeping at home in a cold till three days, serve in a day.
Three types of dasi broths.
First is Ichiban dasi for transparent broths, sauces, soups with noodles.
10 quadrate cm of seaweeds combu , 10 gr of shredded dried tune kacu bosi, five glasses of water.
Wash does not seaweeds, rub with a wet towel , wet in 10 minutes, cook till raising up, they remove, water will boil add tune, cook 10 sec, and turn off fire, foam will remove, and tune will down, filter broth, and seaweeds with tune use for next broth cooking.
Second broth is niban dasi for stewing meat and vegetable dressing.
Prepared broth a seaweed combu and shredded kacu, three glasses water, 5 gr. of crushed kacu-bosi,And used from a first broth ingredients with the new portion of seaweeds ads in pot in water, warm. Boiling water in adding of shredding tune, cook 10 minutes on weak fire, foam remove, when she is will raise , filter broth.
Broth for miso soup nibosi dasi for cooking of dishes.
30 gr. of dried whitebaits sardines nibosi, five glasses of water.
Clean heads of sardines, and internals, add in the pot, add water, cook on weak fire for 10 minutes, foam remove, after fire turn off, filter.
Combu dasi is vegetarian soup.
Of 15 quadrate cm dried seaweeds combu, 5 glasses of water.
Dried seaweeds crush, rub a wet towel, wet for 20 minutes, closing, after pot warm till boiling water remove seaweeds.
Miso soup with sea cabbage.
500 ml. of broth dasi, 60 gr. paste miso, 50 gr.salted sea cabbage.
Wash cabbage, chop, warm dasi, add paste, cabbage, serve.
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