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Osuimono


 

Portion size: 4 people 


Materials

1 1 / 2 liter water
50 grams katsuoboshi
100 grams of fish flesh kakap / tengiri, cut a square shape
100 grams shrimp, peeled, slice back, boiled
2 tablespoon maize
1 tablespoon sake
1 / 2 tablespoon mirin
Stem leaves 1 onion, cut thin
50 gram soun, siram hot water, tiriskan
1 teaspoon salt
1 / 2 teaspoon seasoning penyedap
How to create

Lumuri meat fish kakap / tengiri with maize to the average, and boiled briefly in boiling water, lift, tiriskan.

Intervention and katsuoboshi water, boil until cooked (about 15 minutes), and lift up from the fire, filtered, re-cooking broth katsuoboshi with a small fire.

Enter the sake, mirin, salt, and spices penyedap, poke average, cook until boiling, lift.

Put the boiled fish, boiled shrimp, soun, and spring onion in a bowl, and with siram stock katsuoboshi.

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