Fish or meat is cooked in water, then strained out of the resulting broth and discarded. An egg white is then used to clarify the broth. The broth is often served just crystal clear with nothing in it; othertimes, shaved white truffles or vegetables on the side will garnish it. It is usually made in…
Depending on the invalid’s tastes, you could add additional seasoning such as a pinch of ground cumin, herbs, etc.
A Japanese stock recipe. Hoshi-shiitake are dried shiitake mushrooms.
Katsuobushi Dashi is a simple Japanese stock recipe, based on dried flakes of tuna.
Kombu Dashi is a simple Japanese stock based on seaweed. It is often used with meat or fish dishes.
Niban Dashi is often used to simmer vegetables in.
Often used as a base for miso soup. Niboshi are dried sardines.
A very good stand-in for fish stock that would otherwise take hours to cobble together.
A stock pot is deep pot, much taller than it is wide, made of metal with straight sides. The height causes a “convection current” to develop in the stock, helping to keep heat slowly flowing in the pot through the ingredients.