天然の羅臼昆布を半日水に浸し昆布水を作る 水はもちろんWACOMS 8リットル弱の水に昆布は220g 美味しい昆布水になったら昆布は取り出し二番出汁に使う 本枯れ節血合抜きは120g 沸騰直前で火を止める あくはもちろん […]
The post 私の料理の基本 一番出汁 first appeared on うまいもんBLOG.Subscribe in seconds and receive うまいもんBLOG's news feed updates in your inbox, on your phone or even read them from your own news page here on follow.it.
You can select the updates using tags or topics and you can add as many websites to your feed as you like.
And the service is entirely free!
Follow うまいもんBLOG: トップページ | うまいもんBLOG