あごだし(Entô dining 基本の出汁)完成11ℓ目安
材料
・乾燥飛び魚 400g
・にぼし250g
・玉ねぎスライス1/4(100g)
・水12ℓ
作り方
①ポットに材料を入れ、低音調理器で60℃、60分沸かさずに優しく炊く
②炊き終わったら、紙濾しする
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About 11 liters of finished chin broth (Entô dining basic soup stock)
Ingredients
400g dried flying fish
250g dried niboshi (dried sardines)
1/4 (100g) sliced onion
12 liters of water
Directions
1) Put ingredients in a pot and cook gently at 60℃ for 60 minutes without boiling.
When finished cooking, strain the water through a paper strainer.