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We hope you got benefit from reading it, now let’s go back to bitter melon with bonito flakes and shio-kombu recipe. You can have bitter melon with bonito flakes and shio-kombu using 5 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to prepare Bitter Melon with Bonito Flakes and Shio-Kombu:
- Provide Bitter melon
- Prepare Shio-kombu
- Prepare Bonito flakes
- Prepare Usukuchi soy sauce
- You need for boiling Salt
Instructions to make Bitter Melon with Bonito Flakes and Shio-Kombu:
- Cut the bitter melon in half, remove the seeds with a spoon (the white pith is bitter, so remove as much as you can).
- Slice thinly.
- Bring the water to a boil, then add a little salt. Boil for 30 seconds.
- Rinse the bitter melon in cold water, then thoroughly squeeze out excess. Mix with bonito flakes, shio-kombu, and soy sauce.
Stir-frying the melon is usually the most common way to cook it, but it's important to prepare the melon by cleaning and cutting it properly first. Bitter melon generally causes few adverse reactions. GI effects (eg, abdominal pain, diarrhea) and headache have been reported. Case reports of hypoglycemic coma and atrial fibrillation associated with bitter melon intake exist. in the creation of miso soup, bonito flakes and komba are staples in creating the dashi (which is a term analagous to basic stock, i think.please correct me if im misinformed).my question is, if bonito and kale are used for flavor, can Japan: Cooking & Baking. can you re-use bonito flakes and kombu. Katsuobushi (Japanese: 鰹節) is dried, fermented, and smoked skipjack tuna (Katsuwonus pelamis, sometimes referred to as bonito).
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