【Chicken Stock × Soy Sauce】
Pot-au-Feu in Soy Sauce Flavor

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!

keiko_s_Pot-au-Feu_in_Soy_Sauce_Flavour

SERVINGS:2-3

INGREDIENTS

・ 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

 

 

INSTRUCTIONS

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.

 

Look all recipes of the perfect marriage with soy sauce