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Unread 01-23-2013, 07:27 PM   #13
buccaneer
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Join Date: 10-23-10
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Flavouring broth
1 litre water
2 carrots chopped 1 8 "piece kombu wiped with damp cloth
4 slices ginger
1/2 cup bonito flakes-katsuobushi
1/2 cup dried sardines
1/2 cup dried ****ake mushrooms
Bring to 185F and no higher or you have to ditch it if it boils.
Strain and add as last water top up when cooking is coming to an end.
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