Thursday, October 1, 2015

Japanese Broth

Sometimes, when I want to make a quick lunch soup, I grab a few frozen potstickers (also called shumai or gyoza), slice up a little savoy cabbage, and boil it for 5-6 minutes in this yummy Japanese-style broth. So good! I can't remember where I got the recipe for this broth originally, but it is similar to some Kitsune Udon we made before. Very savory, with a hint of sweetness.

Japanese Broth

Japanese Broth (one serving)

1 1/2 cups water
1/2 tsp. dashi bouillon granules
1 - 1 1/2 Tbsp. soy sauce (to taste)
1 Tbsp. sake
1/2 Tbsp. sugar
1/2 Tbsp. mirin
1/8 tsp. salt

If you've cooked Japanese recipes before there is a good chance you have the dashi, sake, and mirin on hand. Toss in some chopped veggies, meat, noodles, or rice, and you've got a tasty soup in minutes!

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