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Before you jump to Homemade Dashi Stock (合わせだし） recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Can save you Money.
It was not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the surroundings. That has completely changed now, since we all apparently have an awareness that the planet is having troubles, and we all have a part to play in fixing it. Unless everyone begins to start living more eco-friendly we won't be able to fix the problems of the environment. These types of changes need to start happening, and each individual family needs to become more environmentally friendly. The kitchen area is a good place to begin saving energy by going much more green.
A massive amount of electricity is definitely consumed by freezers as well as refrigerators, and it's even worse if they are working inefficiently. You can easily save up to 60% on energy once you get a new one, when compared with those from longer than ten years ago. Always keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. You can certainly minimize how often the motor has to run by frequently cleaning the condenser, which will save on electricity.
From the above it ought to be obvious that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Environmentally friendly living is not really that hard. A lot of it is basically utilizing common sense.
We hope you got benefit from reading it, now let's go back to homemade dashi stock (合わせだし） recipe. To cook homemade dashi stock (合わせだし） you only need 3 ingredients and 10 steps. Here is how you do that.
The ingredients needed to prepare Homemade Dashi Stock (合わせだし）:
- Take of Few strips of Konbu (dried kelp).
- Prepare 40 gr of Katsuobushi (bonito flakes).
- Use 1000 ml of water.
Steps to make Homemade Dashi Stock (合わせだし）:
- Clean the konbu strip with paper towel. Do not wash konbu with water !.
- Soak the konbu in the water for a half up to a few hours. You can also soak it overnight if you have time..
- In a medium heat, bring it to a boil.
- Just when the water starts to boil, discard the konbu..
- Never boil the water with konbu in it because high heat will make the konbu tastes bitter..
- Bring the water to boil again, and add katsuobushi.
- Simmer the dashi for a few minutes, turn off the heat and let it cool down for 10 minutes..
- With paper towel and strainer, pour the dashi into a bowl..
- Squeeze out the extra dashi from the bonito flakes..
- Voila! Your dashi is done and you are ready to make delicious Japanese dishes with it..
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