EN Japanese Brasserie is one of Martha's favorite restaurants in New York City. This wonderful meatless stock recipe should be used to make their signature Warm Tofu.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Fill a medium saucepan with 8 1/2 cups water. Add kombu and place saucepan over medium heat; slowly bring to a boil. Just before water begins to boil, remove kombu using a slotted spoon and discard.

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  • When water comes to a full boil, add 1/3 cup more water to saucepan; add bonito flakes. When the water returns to a boil, immediately remove saucepan from heat. Let bonito flakes sink to the bottom of the saucepan; skim off any foam that rises to the top and discard.

  • Strain mixture through a fine mesh sieve, discarding solids. Set liquid aside until ready to use.

Reviews (3)

Rating: Unrated
04/23/2008
The soy sauce and mirin amounts are in the "Warm Tofu" recipe....2/3 cup soy sauce and 3/4 cup mirin.
Rating: Unrated
04/23/2008
Soy and mirin were added to the dashi to make the sauce for the Warm Tofu.
Rating: Unrated
04/23/2008
During your broadcast, soy was also used in this recipe. Was this omitted? A good quality organic shoyu sauce could be used but the amount needs to be determined for your viewers.
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