In a sterilized mason jar, combine all the ingredients: ½ cup soy sauce, ½ cup citrus juice, zest from one lemon, 2 Tbsp mirin, ½ cup katsuobushi (dried bonito flakes), and 1 piece kombu (dried kelp). Sushi Type 1: Makizushi or Maki Sushi (Sushi Rolls) Makizushi (巻き寿司) is the most well-known type of sushi. Sushi-zu fromSushi Master: An Expert Guide to Sourcing, Making and Enjoying Sushi at Home(page 96)by Nick Sakagami Shopping List Ingredients Notes (1) Reviews (0) rice. Refrigerate the mixture for 30 minutes for best flavor. $188. cream cheese, softened. 17. Heat the oven to 425°F. The shrimp tempura roll recipe is crunchy and filled with creamy and refreshing avocado and cucumber. medium zucchini. Turn off the heat and let it cool completely. Cover the pot and bring the water to a boil. Add a spoon full of fish roe over the fillings. Assemble. In a small saucepan, heat ½ cup rice vinegar, ¼ cup granulated sugar and ½ teaspoon salt over low heat until the sugar and salt are fully dissolved. Kochi (new Tosa) produces other katsuobushi-centered products as well. Sprinkle with an additional 1 tsp of furikake. Add the steak and cook 1 to 2 minutes per side, until. This homemade salmon sushi is a great place to start for beginners. See more Sushi recipes. • wasabi (green horseradish paste) • pickled ginger. In a mixing bowl, take rice vinegar, sugar, add rice to it and mix. Set the sushi mold (bottom piece and frame) on a work surface. Season the chicken, then dredge in flour. Slice with a sharp knife, and enjoy right away with soy sauce. Strain Out. Stir in the rest of the ingredients. Shopping List; Ingredients;STEP 3. This easy Japanese sauce recipe calls for just a few common kitchen essentials, including measuring spoons, a saucepan, a spoon or chopsticks to mix, and a jar or container to store. Prepare the veggies. Rub it onto grilled meat when it's resting, before serving. Step 2. 4. Next, sift 1 cup all-purpose flour (plain flour) into a large bowl. 1. Quickly rinse 0. Prepare your bamboo mat with plastic wrap before laying the nori sheet on top. Step 6: Place the bamboo mat on a plain working surface and cover it with a plastic wrap. Kouno mono (香の物) – a small plate of pickled vegetables. This masterpiece is sure to satisfy your taste buds with its distinctive taste and texture. Remover. 15 Minuten mit einem feuchten Baumwolltuch abgedeckt werden. Gently lift the ice cube tray off of the sushi. It has the usual fruits and veggies used in sushi (i. Make the omelet: In a small bowl, whisk together the eggs, milk and salt until well blended. Directions. Glow Worms are obtained from either a Glow Worm Farm, whose recipe is purchasable from Einar upon reaching Fishing level seven, or by purchasing them directly from Einar for 10 Fishing Coins after reaching level 10. Roughly wipe the surface of the kombu and add it, together with sake, to the pot containing the rice and water. Sushi rice tastes better when it is not completely cold. Zest one mandarin into a bowl using a Microplane. Para tres tazas de arroz se utilizan 120 mL de sushi-zu. Here's a brief overview of what you can expect when you make homemade chicken katsu: 1. Cocinar el arroz: poner en una olla con igual cantidad de agua (2 tazas de arroz, 2 tazas de agua). 00, E-book. Instructions. To do so, move in gentle cutting motions. Generally, you use about 1 tablespoon of. ¼ sushi-zu* ¼ cup packed light brown sugar. 3 Bluefin Tuna Akami, 3 Rice, 1 Egg, 1 Sesame Seed. Place paper on rolling mat and apply sushi rice on 2/3 of paper. Place the rinsed rice into the rice cooker bowl and add the measured water (cool water). This sushi dip uses chile-garlic sauce, sesame oil, garlic powder, and fresh lemon to elevate soy sauce into a tasty sauce for sashimi or dumplings. Make a yuzu salad dressing: Just mix the sauce with rice wine vinegar and sesame oil. Turn off the heat and let it stand for 20 minutes. Simmer for 1 to 2 minutes, until the sugar dissolves, then add the tuna and cook, stirring often with a wooden spoon, until the liquid evaporates. Makizushi is a type of Japanese sushi roll filled with various fillings. 5 cups of uncooked rice that we used, about 1/4 cup of the sushi vinegar is ideal. *10. Meanwhile, in small bowl, combine the vinegar, sugar and salt, stirring until sugar is dissolved. In a small bowl, whisk together the mayonnaise, rice vinegar, sugar, and sriracha, if using it. Whisk the mayo and wasabi together, then combine this with the salmon. Once done, place in a large bowl in the fridge to cool down. The Spruce Eats / Cara Cormack Put the rice in a large bowl and rinse it by covering it with cold running. Shake - Add the soy sauce and yuzu juice to the jar. 1 c. Prepare the sushi zu: Combine the vinegar, sugar, salt and kombu (if using) in a pint-size plastic container. Step 2: To. Heat on low setting until sugar and salt dissolve. While cooking sushi rice, make sushi vinegar. Bring to the boil, turn the heat right down, cover and simmer for 10 minutes. Once the rice is cooked, place it in a sushi tub or big bowl. Mix well. To Roll the Sushi. Maki-Sushi ist das bekannteste Ura-Maki gehören nicht zu den traditionellen Maki und haben ihren Ursprung vermutlich unter japanischstämmigen Amerikanern an der Pazifikküste der USA. Fugu Sushi is a three-star Entree in Disney Dreamlight Valley. A premixed solution of vinegar and sugar that is a flavoring used for sushi and referred to as sushi meshi. 2. Whisk until smooth. Heat on a low flame, stirring constantly with a wooden spoon, just until the sugar and salt are dissovled. Combine all of the ingredients in a large bowl or jar. This Fugu Sushi guide details. In a separate bowl, mix 4 tablespoons (59 mL) of rice vinegar, ¼ cup (25 g) of white sugar, and 1 tsp (5. Sushi made of meats other than fish (whether raw or cooked) is a variation often seen in Japan. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar. Unit 15, 92-100 Belmore Road Riverwood, NSW, 2210 +61 2 9667 5800Cook the rice in a rice cooker. Rub it onto grilled meat when it's resting, before serving. On the rolling mat place one sheet of nori with the rough side facing upwards. Cover Kamado-san with both lids and cook over medium-high heat for 13 – 15 minutes, or until 2 – 3 minutes after the steam starts puffing out of the top lid. Then, dip the sweet potatoes in the batter and cook for 3 minutes. 67 inches) in diameter. Spread out cooled Sushi Rice on the Nori sheet. Do not overcook. Serve with soy sauce and wasabi. Set aside. Add about ¼ cup of the chopped salmon to the edge of the burrito. Heat the mixture over low heat until the sugar dissolves. #chefs #vsco #sushi #sushitime #foodie #chefslife #food #sushilovers #japanesefood #sushichef #sushibar #truecooks #dinnertime #instafood #foodporn. It is generally served to those who are sick or under the weather. In a large non-stick. 2. Sushi-Zu recipe Light demerara White sugar Salt Kombu Shiragiku vinegar Yusen vinegar Mix all together with a robot coupe then soak the kombu for 3 hours. Once boiling, simmer on the lowest heat for 18 to 20 minutes or until tender. Sushi rice, tuna, cream cheese, wakame, cucumber, crispy onion, ginger, nori and sesame seeds. Make a yuzu salad dressing: Just mix the sauce with rice wine vinegar and sesame oil. Place in a bowl. For a milder tuna/sea kelp flavor: Place all of the ingredients in a glass jar, shake, cover and chill in the refrigerator for at least 24 hours or up to a few days, shaking occasionally. 3. Yellowfin Tuna Steak. 1/2. peeled shallots, roughly chopped 2 to 4 oz. This will allow all the flavors to meld. Squeeze and strain the mandarin, lemon, and grapefruit juice to remove any seeds or pulp and measure them into the bowl with the mandarin zest. To prepare the cucumber for this recipe, wash the outer skin of the cucumber and cut off the two ends. Become a better chef with the MasterClass Annual Membership. After 30 seconds, lower the heat to medium-low and set a timer for 2 minutes. Allow to cool to room temperature. Arrange, in a horizontal row 1. Turn heat on to medium-high and bring to a boil. Lay a nori sheet on the mat, shiny-side down. STEP 4. . (572) 441 Reviews. You may also add finely cut cucumbers and avocado for a fresh taste. Cut off the root bottom of the green onions. Stirr, cover, reduce heat to low and simmer 15 to 20 minutes or until all water is absorbed. Cooking is part of the crafting available to players and used to process Food into a variety of different dishes using one of the crafting stations associated with cooking. Literally translated to ‘scattered sushi, chirashi sushi is a traditional style of sushi said to have inspired the modern-day sashimi bowl. 5. Add the beaten egg to the pan and tilt the pan so the egg covers the bottom in a thin layer. 4 oz. 1. Divide the rice into 4 bowls. Set aside to cool. Allow it to cool to room temperature before preparing the sushi rolls. edamame, shucked 2½ oz. While the rice is cooking, heat the rice vinegar, sugar, and salt in a small pan over medium heat until the sugar dissolves. Let the sushi rice cool to room temperature. Step 1: Make seasoned sushi rice by mixing cooked short-grained rice with seasoned vinegar. Next, spread the cream cheese in a thin layer on top of the cucumber. Garnish with baby shiso leaves and sesame seeds. Pelar el pepino y cortar en bastones delgados, de aproximadamente tres milímetros. Roll up the sushi. Bring to the boil. Give your taste buds the feel of lox with smoked carrot strips. Place the rice and water in Instant Pot. avocado, diced. Shaping the rolls will take some practice, but we promise that in no time you will inviting. Set aside to cool. Layer salmon, cream cheese, and avocado on the rice, and roll it up tightly. Carefully lay the pork chops in the hot oil and cook for 5-6 minutes on one side, until golden brown. Here are 15 delicious sushi sauce recipes to try out: Wasabi Sauce . Combine all ingredients in a clean jar or other airtight container. Sriracha hot sauce. Place rice into a small saucepan with water, vinegar and salt. Use the "sushi rice" method if your rice cooker has that option. When asked about the most surprising development she covered in her decades as restaurant critic for The New York Times, Mimi Sheraton pointed to the astonishing popularity of Japanese cuisine in the United States. Pour the sweet vinegar. Position the tuna mix across the center of the rice. Fry the cauliflower on a low/ medium heat for 5 - 6 minutes until al-dente. While the rice is cooking, in a small pot, heat the rice vinegar, sugar, and salt together to make the sushi vinegar on medium heat until the sugar dissolves. 1 teaspoon salt. The term makizushi refers to the fact that the sushi is rolled— maki means "to roll," and zushi is the conjugated version of the word "sushi. 2. Composed of fresh mango slivers, cucumber sticks, and imitation crab sticks, this California Maki recipe is so easy, just find the ingredients and you can ma. Units: US. Mini Games in Cooking. Editor’s Note: You can buy sushi vinegar at the supermarket, but it’s easy to make your own. • crabsticks, fresh fish, or other meat. Cómo hacer sushi casero 5 pasos para no morir en el intento. Add the vinegar mixture to the rice, stir evenly. First prepare your sushi rice and slice your ingredients that you are using to fill your rolls with into long strips. Pour the sushi-su over the rice and fold it carefully in with a. In a small bowl, combine 2 Tbsp soy sauce, 2 Tbsp mirin, 2 Tbsp sake, and 1 tsp sugar for the ginger sauce. Oshinko rolls are sweet, crunchy, and downright delicious. de azúcar y la cdita. Stir the rice by hand and drain the water. Once rice is cool, sprinkle with rice vinegar - 1 to 2 tablespoons should do it. Ingredient Checklist. kombu seaweed* 8 oz. Step 1. Ebifurai-maki (エビフライ巻き) – fried-shrimp roll. Dans une casserole, mélangez 5 cuillères à soupe de sauce soja, 1/4 de verre de saké, une cuillère à soupe de miel et une autre de sucre roux. Top each rice ball with a slice of egg, and wrap around with Nori strips. Mix sesame oil, soy sauce and honey in a small bowl, then very gently mix with ahi to coat evenly. To Prepare Sushi Rice. Sushi-meshi—sushi rice. In a liquid measuring cup, mix together the sugar, salt, and rice vinegar and microwave for 2 minutes. ) Set aside. Fill it with water so that the water level is at least 3 inches above the rice, as the rice will expand when soaking. Stir until salt and sugar are completely dissolved. Grilled fish. STEP 3. Make sure the sugar is dissolved. Remove from heat and allow to cool. Preparation. The sushi rice is. Sushi-zu (sushi vinegar) mix recipe: For the amount of rice we cooked in the first part (360cc, or 2 rice-cooker cups, or 1 3/4 U. Add 4–5 Tbsp miso. 5. Instructions to make Ura Maki-zushi (Inside-out Sushi Rolls): Place a sheet of Nori on Makisu (bamboo mat). Spread equal portions of perilla on the oysters, then place a small pinch of grated ginger in the centre of each oyster. step 1 – make the rice: Combine 1+1/2 cups of rice with 2 cups of water in a medium sized pot and bring to a boil. Contact. Creamy, spicy, crisp and soft, this is the BEST Japanese mango kani salad and it takes just minutes to make. Be careful not to mash the rice. Flip and sear for another 3-4 minutes. Smooth gently with a rice paddle. Storage. Good homemade sushi starts with well made rice, to do this use the absorption method to cook it. Vegan Sushi Modifications: Omit bang bang sauce or spicy Sriracha mayo. Add rice vinegar, yuzu extract, mirin and sugar. If you are making inside out Inarizushi, turn the inside of the pouch out. Transfer the konnyaku to a plate to cool. Soy sauce 50ml (1. $25. 2. cucumber. ”. Japanese rice washing technique. 30 Reasons to Love Smoked Salmon. Tip: Dipping your fingers prevents rice from sticking to them. This is also okay for vegetarians to try, so it’s flexible. Stir the ingredients on medium to low heat until the sugar and salt have dissolved. Take off the heat and steep for 10 minutes. You can also make bang bang sauce or spicy Sriracha mayo with vegan. Tosa-zu （土佐酢): The ratio of ingredients for sanbai-zu (above) with a handful of katsuobushi (bonito flakes) added. Keep rolling until a cone shape is formed. cups) we will need: 3 tablespoons rice vinegar (45cc) (1 1/2 tablespoons per. Transfer the rice into a large mixing bowl, Use a nonmetallic bowl to prevent any interaction with the rice vinegar. “YOHEI’s SUSHIZU” is an exceptional masterpiece that SUSHI master Yohei TSUJI has succeeded to develop his ultimate recipe for about 50 years long in Kyoto, well known city as a traditional food and culture, and was made into a product by. Chauffez à feu moyen jusqu'à ce. 1. Just 3 Ingredients. When the rice is fully cooked, transfer it to a baking sheet so it can cool quickly. Sushi zu: 1 cup (240ml) rice vinegar 1 2inch square kombu 3 Tbsp (45g) sugar 1 Tbsp plus 1 tsp (12g) kosher salt Spicy Mayo: 2/3 cup 150gkewpie mayo 1 Tbsp (20g)sriracha (albeit overused) 2 tsp (12g) gochujang 1. Rinse the rice in a bowl over running tap water. Mix the rice vinegar, sugar and salt together in a small bowl. Here are 15 delicious sushi sauce recipes to try out: Wasabi Sauce . Using a spatula, mix the rice well to evenly mix the vinegar. The umami sushi sauce on top will surely bring the whole sushi roll together. Stir in the soy sauce and konbu and let this infuse in the refrigerator overnight. Place all the items except for the sushi zu in a large bowl and cover with plastic wrap, then foil. 1. Mixing sushi-zu and the. Add the vinegar mixture. Once cooled, bring the rice to a boil in a pot of water. Set the pot over high heat and bring it up to a boil. It's the funkiest sushi you've ever eaten. ; Fresh shiitake mushrooms: add extra umami flavor to. Use the sushi mat to squeeze the roll in as tightly as possible. Recipe Unlock: Double-click to unlock the chef recipe for a Flight of Sushi. Directions. 4. Cover your sushi mat for easier cleanup. Serve with soy sauce and wasabi. Wet your hands then spread the rice over the seaweed leaving a 1-2 cm gap at the top (for sealing the roll). Once it boils, reduce the heat to low and let everything simmer for 5 minutes, or until the sauce has thickened. This 5-minute recipe will surely add a kick to your sushi and sashimi! While best served with sushi or sashimi, it is also great for dumplings and wontons. In a small saucepan, heat ½ cup rice vinegar, ¼ cup granulated sugar and ½ teaspoon salt over low heat until the sugar and salt are fully dissolved. lime juice. Cut 4 oz sashimi-grade tuna into ¼-inch (0. Scrape off the outer ginger skin with a knife (or spoon) and cut off any tough parts. 2. Instead of pre-mixing beforehand, chill ingredients separately and combine right before frying for optimal texture. 92. Put the Nori sheet on top of it. Take 1 cup of your rice, rinse well in cold water. About a decade later, American-style sushi such as California rolls emerged. Strain out the solids. If your fish comes frozen, defrost it in cold water for 30 to 40 minutes, after which it’ll be “easier to cut because it’s half-frozen. Again, don’t mash the rice too much. Sushi chefs are judged first and foremost on the quality, attributes, and taste of their rice. 1/2. Low-Carb Cauliflower Rice Sushi Rolls. Had my 21st birthday dinner at ZuZu and then got a booth at the Upstairs Bar after. If you use a bottle, close the lid tightly and shake the mixture until the sugar and salt dissolve fully. Sushi-zu from Sushi Master: An Expert Guide to Sourcing, Making and Enjoying Sushi at Home (page 96) by Nick Sakagami. 2. Once boiling, cover pan and reduce heat too low. Just mix all the ingredients together and it’s ready to use!Salmon and tuna are good, too, with red pepper, chili, cucumber etc. Cover with a lid and cook. Combine the sugar, soy sauce and water in a saucepan and bring to a boil. Add water and. 12. To make 1 cup sushi-zu, combine 1/2 cup rice vinegar, a scant 1/2 cup sugar. water (as needed) For the bell pepper piperade: While the rice cooks, mix together the rice vinegar, sugar, and salt. For this recipe, 2 rice cooker cups of uncooked rice yield roughly 3–4 servings (3½ US cups or 660 g) of steamed rice and make 12 Inari sushi pieces. By Veerender Singh Jubbal , Angie Harvey , Miguel Amaro , +14 more. Place half of the nori sheet on top of the bamboo mat, shining side facing down. Directions. STEP 2. ) Add the sushizu and mix with a rice paddle. It certainly was. Place paper on rolling mat and apply sushi rice on 2/3 of paper. Let rice cool down to room temperature by the window or with a fan, but never in the refrigerator. Directions: To a small saucepan over high heat, add the rice, coconut milk and sugar. Dip your hands in the vinegared water, then pat handfuls of rice on top in a 1cm thick layer, leaving the furthest edge from you clear. Now, lower the oil temperature to 320ºF (160℃). cucumber. In another bowl, lightly beat 2 eggs. carrot, cut into thin matchsticks. Wet your hands again and loosely shape about 20g (0. 2. The iconic and regional traditions of Japan are organized by course and contain insightful notes. Sushi-zu is a very delicate tasting dressing used to flavour rice to be used for sushi. Wash the rice and soak in a pot in the specified amount of water for 30 minutes to an hour. In a sterilized mason jar, combine all the ingredients: ½ cup soy sauce, ½ cup citrus juice, zest from one lemon, 2 Tbsp mirin, ½ cup katsuobushi (dried bonito flakes), and 1 piece kombu (dried kelp). Cover with a wet cloth over the bowl while preparing the ingredients. While you wait for the rice to cook, combine the vinegar, sugar and salt in a small bowl. There are several types of sushi rolls: Hosomaki (細巻き) – Thin rolls (1″ in diameter), nori on the outside, containing 1 ingredient. Warm sushi rice . Bring quickly to a boil, give it a nice stir, then reduce to a simmer. Drain the rice and add to a pan (or rice cooker) with the 300ml of water and small piece of kombu. Open the pouch and place a rice ball inside the pouch. e. Tezu is a very weak vinegar solution made from water, rice vinegar and salt. Refrigerate in a glass container for at least 2 days. Reduce heat to a simmer, place the lid on and cook for 3 minutes. Mix in the packet of vinegared sauce little by little until it gets how you like it. Roll perilla leaves together and cut the roll to 1mm thick all the way through. Make sushi vinegar. Reduce heat to a simmer, place the lid on and cook for 3 minutes. When the oil is hot, add ½ lb sashimi-grade yellowfin/ahi tuna and sear it 30 seconds on each side. Nori—dried seaweed used in makizushi. Cook the rice in a rice cooker. Cover again with only the top lid of Kamado-san, and let the rice cool down for 10 - 15 minutes. Then, pour the mixture over the rice and mix to combine everything. It is used when making sticky items such as sushi, mochi or omusubi. In shallow pan with hot water gentle re-hydrate tapioca paper, until soft. Drain rice and allow to dry for 15 minutes. Fold the nori sheet in half and split using a pair of scissors. Gently stir through the rice vinegar, sugar, and extra salt. Layer salmon, cream cheese, and avocado on the rice, and roll it up tightly. On a cutting board or flat surface, lay a bamboo sushi rolling mat. (9 g) *Ratio of rice to sushi-zu is 10-15%. 4. Heat on a low flame, stirring constantly with a wooden spoon, just until the sugar and salt are dissovled. Note the egg weight and multiply by 2. 2 Unlocking Recipes. Let cool. Seaweed Rice Balls. Double-click to consume. 00, cloth; $25. It keeps well in the refrigerator for up to a. For dinner our group ordered a bunch of items to share and had zero complaints about any of it. So using the above proportions, here’s a sample recipe for sushi rice: 4 cups short grain/sushi rice 1 cup rice wine vinegar 1/2 cup sugar 1/4 cup sake or mirin (a Japanese rice wine) 1. Julienne cucumber with heated eel is on the inside of the roll. Prepare the spicy tuna mixture. Awase-zu—the rice vinegar, salt and sugar mixture used to make sushi-meshi. salt over medium-high heat. Let the rice drain for at least 30 minutes in a colander. If you are using dashi from the refrigerator, bring it to simmer over medium heat and turn off the heat. Cool to room temperature and add the kombu and sake. Place a sushi serving plate upside down on top of the ice cube tray, hold the plate and the tray together firmly and quickly turn them over, so that the ice cube tray is now on top of the plate. Gently heat the sushi vinegar ingredients. Bibimbap. 1 piece kombu, 2-inches square (optional) Combine the vinegar, sugar, salt, and kombu in a small saucepan. Cook the rice. Sushi zu: 1 cup (240ml) rice vinegar 1 2inch square kombu 3 Tbsp (45g) sugar 1 Tbsp plus 1 tsp (12g) kosher salt Spicy Mayo: 2/3 cup 150gkewpie mayo 1 Tbsp (20g)sriracha (albeit overused) 2 tsp (12g) gochujang 1 Tbsp (9g)chili oil solids 1 green onion thinly sliced Salt to taste Couple drops sesame oil Spicy Tuna: 3 Tbsp Spicy mayo mix See full list on justonecookbook. To make zucchini strips, use a box grater or mandoline to get even slices. To make sushi vinegar, all you need are rice vinegar, sugar, and salt. Mix well. Soak for 6 to 24 hours. Set aside to let it cool. Make your own sushi! Making sushi at home is surprisingly simple. Gather all the ingredients. Enfriar el arroz: tras el reposo, colocar el arroz en un molde amplio (ideal si es de madera), que sea bien abierto. 1 Rating Sushi Burritos. For these rolls, I sliced up smoked salmon, jarred pickled jalapeno peppers, and part of a block of cream cheese. Bring it to a boil, then reduce the heat to low and cover the saucepan. Cook, soy sauce side down, until edges are golden brown and crisp, 5–6. Cook until the egg is firm, 3 minutes. To begin making the Vegetarian Sushi recipe, cut the vegetables into thin strips. • sushi dipping sauce (soy sauce, rice vinegar, sugar, and salt) The filling can range from these basic. 1. Top with about 2/3 cup prepared sushi rice. Top with shrimp and rapini. It’s silky, salty and smoky. Reservar. Dip your hands in the vinegared water, then pat handfuls of rice on top in a 1cm thick layer, leaving the furthest edge from you clear. Place the seaweed on a bamboo mat, then cover the sheet of seaweed with an even layer of prepared sushi rice. Wash the rice and soak in a pot in the specified amount of water for 30 minutes to an hour. Roll perilla leaves together and cut the roll to 1mm thick all the way through. Then coat with the panko bread crumbs. 2 inch/3cm apart with a sharp knife. Perfect Sushi Rice. Heat vinegar, sugar, and sake or mirin in a saucepan just to dissolve and combine.