Mix is 2 or more types of umami together
Umami means very tasty, delicious and consists of 3 types:
- Glutamate
- vegetables, kombu, tomatoes, onions, chinese cabbage, cheese, etc - Inosinate
- meat and fish - Guanylate
- mushrooms
Mixing 2 or more of the three types of umami increases the deliciousness 10 times more!
Don't Forget the Salt
The key to a good soup is SALT. 1% salt level in soup is the best percentage. But the ingredients also add salt to the soup and evaporation increases the percentage so aim for 0.5 to 0.6% - that's about 2 -3 teaspoons in 5 cups of water (2L).
Vegatable Soup
- chop up and mix in Water, Sake, kelp, mushroom, onion, carrots, burdock, chinese cabbage, ginger, salt, soy sauce and bring to boil
- top off with NORI (seaweed) and sesame seeds
Chicken and Anchovies Soup
- marinate 3 pieces of chicken thighs in 3 tblsp of sake, salt, sugar for a 5 min
- chop and mix in water, garlic, dried anchovies, kelp, tblsp of rice, onion, and chicken
- bring to boil
Japanese DASHI Soup
- mix in water, bonito flakes, Kelp, green onion, salt, soy sauce, tofu, yuzu
- bring to a soft boil and take out the kelp (don't want the kelp to overpower the taste of the bonito)
It was a fun cooking class and I enjoyed learning about Japanese style cooking. The rest of the Sukura Days Japan Fair was fun too. There were food stalls, performances, workshops and more!
There were still a couple of flowering cherry trees despite many of them flowering a couple of weeks early this year due to warm weather. They were beautiful!
Nice blog you hhave
ReplyDelete