Kakejiru

Kakejiru

Soup for noodles

By
From
The Complete Asian Cookbook
Makes
1.75 litres
Photographer
Alan Benson

This is the basic stock in which noodles of all kinds may be served. If preferred, clear chicken stock may be substituted for the dashi.

Ingredients

Quantity Ingredient
1.5 litres Dashi
125ml mirin
125ml shoyu

Method

  1. Put the dashi, mirin and shoyu into a saucepan and bring to the boil. Reduce the heat to low, cover, and simmer for 10 minutes. Taste and add extra salt if necessary.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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