Batch Cooking for the Eastern Kitchen
| Component | Make ahead | Keeps | Use in |
|---|---|---|---|
| Kombu dashi (2.01) | 2 litres | 3 days refrigerated; 1 month frozen in cubes | Miso soup, okayu, noodle broths, nimono |
| Charred-ginger spice stock | 2 litres | 4 days refrigerated, 3 months frozen | Pho, thukpa |
| Cooked rice | 1 day's portions | Cool quickly, refrigerate, reheat once only, eat within 24 h | Fried rice, congee, onigiri |
| Frozen rinsed rice for congee | 4 portions | 1 month frozen | Quick 30-minute jook |
| Ginger–soy dip (9.03) | 1 jar | 1 week refrigerated | Dumplings, tofu |
| Furikake (9.04) | 1 jar | 2 weeks airtight | Rice, congee |
| Peanut–sesame sauce (9.05) | 1 jar | 5 days refrigerated | Gado-gado, tofu, noodles |
| Jiaozi / momos (uncooked) | 50 pieces | 2 months frozen on a tray, then bagged | Cook from frozen, +3 minutes |
| Soaked adzuki and mung | Night before | — | Morning soups and sweets |
| Asazuke (9.01) | Small batch | 3 days | Small side portions |
[!WARNING] Rice safety for older guests
- Cooked rice can carry spores of Bacillus cereus that survive cooking. Cool leftover rice within an hour, refrigerate it, use it within 24 hours, and reheat it only once until steaming hot.
- Congee and fried rice should be made fresh or from properly chilled rice.