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KANI DASHI snow crab stock - [ST6]

Packaging: pack of 10 x 8 gr sachets to infuse

 

Net weight: 80 gr

Ingredients :
snow crab (Chionoecetes opilio) feet flesh, snow crab (Chionoecetes opilio) shell, sugar, amino acids(E621 – E635 – E364ii), soy sauce powder (soya, wheat, salt, dextrine), dried shiitake mushrooms, kombu seaweed (laminaria ochotensis)
 

Storage : Keep dry and away from light

Origin : Hiroshima, Japan

Allergenics : wheat, soya

 

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8.97EUR TTC

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This kan dashi is made from snow crab (Chionoecetes opilio) feet and shell flesh instantly cooked at a high temperatiure and pressure, to which kombu seaweed and Shiitake mushrooms are added giving the Umami flavour.
The result is quite simply remarkable: a professional quality dashi stock.
Dose the amount of dashi stock in relation to strength and use sought:

- Preparation of a classic dashi stock :
Drop a sachet into 60 cl of cold water and bring to the boil. Keep boiling to infuse for 3 minutes then remove from the heat. The stock is then ready to sample or use, especially for miso soup ( for 12 cl of stock add 15 to 20 gr of miso paste ).

- Preparation of strong dashi stock :
Drop a sachet into 25 cl of cold water and bring to the boil. Keep boiling to infuse for 3 minutes then remove from the heat. The stock is then ready to sample or use. It is perfect for Udon noodles (season to taste with soy sauce and mirin) or ramen (season with soy sauce, sesame oil and pepper). It can also be used to poach fish, cook certain vegetable or to help make an aromatic stock for shellfish and seafood…

- Preparation of cold dashi stock
Drop a sachet into 30 cl of cold water and infuse for 15 minutes before sampling or use (it's very useful to make Dashimaki Tamago Japanese omelette or Chawanmushi savoury flan.


The infused sachet cannot be reused because of the presence of small hard pieces of crab shell .