It’s no doubt that Japanese dashi stock, made of bonito or konbu-seaweed, matches with soy sauce. Amazingly, it goes well with vegetable stock, chicken stock and fish stock of western style. This recipe is very simple but awesome flavour. Try it!
・ 200 g bacon（2-3cm blocked ）
・ 1 carrot（4cm length）
・ 2 onion（cut to 1/4 ）
・ 1/2 cabagge（cut to 1/4 ）
・ 2 potato（4cm cube）
・ 1 stalk celery（5cm length)
・ vegetables and meat as you like
・ 750 ml chicken stock or vegetable stock
・ bouquet garni（bayleaf・parsley stalks・thyme）
・ 2 tbsp soy sauce
・ 10 g butter
・ 1 pinch of salt
・ some pepper
・ Dijon mustard to garnish
1. Put the stock into a stew pan over high heat and add carrot, potatoes, bacon, onion and bouquet garni and salt. When it boils, reduce to low heat and simmer with a cover for about 30 minutes.
2. Add green vegetables like celery and simmer until soften. Put soy sauce, butter and pepper. Serve hot.