AuthorryanThis is a recipe translated from a Japanese Ramen book. Measurements are for a ramen shop and are huge quantities so scale them down to fit your needs.
Add the water, Katsuobushi, and konbu to a pot, place on the stove and turn on the heat. Just before it begins to boil, turn off the heat. Let the dashi sit for 4 hours as is.
Rinse your bamboo shoots well with running water and place them into a large pot. Strain your dashi you prepared into the pot with your bamboo shoots. Add the Shoyu, Sake and Mirin.
Place the pot on the stove and turn the heat to medium. When the pot comes to a boil, turn off the heat.
Let the bamboo shoots cool down to room temperature, then transfer them to airtight containers and store them in the fridge.
Ingredients
Directions
Add the water, Katsuobushi, and konbu to a pot, place on the stove and turn on the heat. Just before it begins to boil, turn off the heat. Let the dashi sit for 4 hours as is.
Rinse your bamboo shoots well with running water and place them into a large pot. Strain your dashi you prepared into the pot with your bamboo shoots. Add the Shoyu, Sake and Mirin.
Place the pot on the stove and turn the heat to medium. When the pot comes to a boil, turn off the heat.
Let the bamboo shoots cool down to room temperature, then transfer them to airtight containers and store them in the fridge.