Step-by-Step Guide to Make Favorite Furikake from Leftover Dashi Stock Packs
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Before you jump to Furikake from Leftover Dashi Stock Packs recipe, you may want to read this short interesting healthy tips about Ways To Live Green Plus Save Money In The Kitchen.
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Refrigerators and freezers use a lot of electricity, especially if they are not running as effectively as they should. If you're in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less electricity. The appropriate temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. One more way to save electricity is to keep the condenser clean, because the motor won't have to run as often.
From the above it really should be apparent that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. It is pretty straightforward to live green, all things considered. Typically, all it will take is a little common sense.
We hope you got insight from reading it, now let's go back to furikake from leftover dashi stock packs recipe. You can cook furikake from leftover dashi stock packs using 11 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Furikake from Leftover Dashi Stock Packs:
- You need 10 of packs Leftover dashi stock packs from making dashi stock.
- Get 1 of Leftover kombu from making dashi stock (optional).
- Get of Seasoning ingredients:.
- Prepare 1 tbsp of Sake.
- Provide 1 tbsp of Mirin.
- Provide 2 tsp of Sugar.
- Provide 2 tsp of Soy sauce.
- Prepare 5 tbsp of Water.
- Take 1 tbsp of Roasted sesame seeds.
- Provide 1/2 of sheet Roasted nori seaweed (finely shredded).
- Take 2 tsp of or (to taste) For mature palates: parboiled sansho (optional).
Steps to make Furikake from Leftover Dashi Stock Packs:
- These are the dashi stock packs leftover from making dashi stock. Let them cool, empty the contents from the sachets, transfer them into a container, and freeze. Keep adding to it little by little..
- Let the kombu cool after making the dashi stock, and finely chop it. Add to the container from Step 2, a little each time..
- Once the container is full of leftover dashi and chopped kombu, it's time to make furikake! Defrost the contents of the container. I transferred the container from the freezer to the fridge the night before..
- The contents weighed about 100 g before cooking..
- Roast the dashi pack contents and kombu in a pot over low heat while breaking them up..
- When they are finely broken up, add the sansho to taste, then add all of the seasoning ingredients. Simmer slowly over low heat, scraping the bottom and sides of the pot with a spatula..
- When most of the moisture has evaporated (be careful not to evaporate the moisture too much!), add the roasted sesame seeds and shredded nori seaweed, mix evenly, and it's done..
- It's warm and soft when freshly made. Let cool thoroughly before transferring into a container..
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