STOCK
There are two ways to prepare Kayanoya stocks. If your dish requires clear stock, use Method 1. If your dish does not require clear stock, use either Method 1 or Method 2. Both methods result in full-flavor in the stock.
Method 1: Infusion
One packet per 1 3/4 cups water (400 ml) for regular strength dashi or two packets per 2 cups water (500 ml) for harty dashi.
Place water and unopened packet in saucepan. Bring water to simmer over medium heat, and hold temperature for 2 minutes.
Remove and discard the packet(s). Stock is ready to use.
Method 2: Inclusion
(Produces stock with powdered particles)
Place water in saucepan. Tear packet and empty the contents into the saucepan. Bring water to simmer over medium heat, stirring occasionally, and hold temperature for 2 minutes. Stock is ready to use.
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