Heirloom Kitchen by Anna Francese Gass

Author:Anna Francese Gass
Language: eng
Format: epub, azw3
Publisher: HarperCollins
Published: 2019-03-13T16:00:00+00:00

FOR THE BROTH

8 pieces kelp

1 cup (25 g) bonito flakes

1½ teaspoons coarse salt

2 tablespoons sake (Chizuko prefers Gekkeikan)

2 tablespoons mirin

1 tablespoon soy sauce

FOR THE YOSENABE

2 carrots, cut into large squares

½ Napa cabbage, cut into large squares

½ leek, washed well and cut into large squares

8 ounces (227 g) oyster mushrooms

8 ounces (227 g) firm tofu, cut into large squares

8 ounces (227 g) Chilean sea bass or salmon

8 ounces (227 g) large shrimp, deveined, shell removed

8 ounces (227 g) scallops

8 ounces (227 g) clams

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