Your suggestions arent what I’d use it with but feel free to modify as you please :)
Take a look into the asiasn kitchen.
Some stuff can be made very easy with few ingredients there.
For example I made a duck breast broth udon bowl.
But it’s
200 g (7 oz) duck breast fillet
1 leek
1 teaspoon sunflower oil
500 ml (2 cups) water
100 ml (7 fl oz) soy sauce
50 ml (3½ fl oz) sake
50 ml (3½ fl oz) water
100 ml (7 fl oz) mirin
5g (¼ oz) dried kombu
5 g (¼ oz) katsuobushi (dried bonito flakes)
Udon
Yes, the ingredients require upfront cost and are usually more costly (for example in Asian supermarkets) but the broth was amazing for those few ingredients.
And they could probably be substituted with cheap version (in comparison to mid-quality products) or swapped.
Maybe not the same taste but similar enough to still taste well. :)
Your suggestions arent what I’d use it with but feel free to modify as you please :)
Take a look into the asiasn kitchen.
Some stuff can be made very easy with few ingredients there.
For example I made a duck breast broth udon bowl.
But it’s
200 g (7 oz) duck breast fillet
1 leek
1 teaspoon sunflower oil
500 ml (2 cups) water
100 ml (7 fl oz) soy sauce
50 ml (3½ fl oz) sake
50 ml (3½ fl oz) water
100 ml (7 fl oz) mirin
5g (¼ oz) dried kombu
5 g (¼ oz) katsuobushi (dried bonito flakes)
Udon
Yes, the ingredients require upfront cost and are usually more costly (for example in Asian supermarkets) but the broth was amazing for those few ingredients.
And they could probably be substituted with cheap version (in comparison to mid-quality products) or swapped.
Maybe not the same taste but similar enough to still taste well. :)
(If someone wants the recipe, the epub can be found online.
This book (EN version under the same title) https://www.dorlingkindersley.de/buch/maori-murota-wiebke-krabbe-japan-home-kitchen-9783831046881
Page 14
Tried only one recipe but so far it’s a good book.