Osuimono
Ingredient
150 gram fillet the large-scale fish, was cut off persegi
200 gram measuring prawns was, was peeled, was sliced punggungnya
3 fungi shiitake dry, was soaked hot water, ditiriskan, was cut-potong
75 gram soun, was poured hot water, ditiriskan
1 stick of the leek, was sliced tipis
60 gram katsuoboshi
4 tablespoons teping maizena
1.5 litre air
The Spice
2 centimeter ginger, was chopped up kasar
1,5 teaspoons garam
1 teaspoon of sugar putih
The method
Smeared large-scale fish meat with flour maizena through to level, lalau boiled for a moment in water boiled, adopted, tiriskan.
Boil prawns through to ripe, adopted, eliminated.
It was mixed that water with katsuoboshi, cooked until boiling, adopted, refined.
Put all the spices inside katsuoboshi, cooked until boiling.
The fish order boiled, prawns boiled, soun, and the leek in the cup saji, then poured with broth katsuoboshi hot. Served in the hot situation.
Tip
Katsuoboshi was food preserved have material the foundation of the skipjack (the fish banito). Usually was sold in the form of that already diserut thin, was brown young through to pink and somewhat clear. Katsuoboshi was used to make broth in Japanese cooking.