Serious Eats: Recipes

Kelp Stock from 'Hiroko's American Kitchen'

This simple kelp stock is used in the Braised Daikon and Vegetables with Sumiso Bagna Cauda in Hiroko's American Kitchen by Hiroko Shimbo. It can also be used in place of vegetable stock in other dishes.

Reprinted with permission from Hiroko's American Kitchen: Cooking with Japanese Flavors by Hiroko Shimbo, copyright 2013. Published by Andrews McMeel Publishing, LLC. All rights reserved. Available wherever books are sold.

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