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| So many dashi, so little time... http://www.cookaholics.org/viewtopic.php?f=13&t=1693 |
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| Author: | Amy [ Fri Sep 16, 2011 10:11 am ] |
| Post subject: | So many dashi, so little time... |
I'm a novice when it comes to Japanese cooking, but I'm very interested in becoming proficient. I just bought a kilo of kombu and want to make dashi. There are so many different types of dashi, some with kombu, some with bonito flakes, etc. Anyone got a primer on all of this? Amy |
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| Author: | JesBelle [ Fri Sep 16, 2011 12:15 pm ] |
| Post subject: | Re: So many dashi, so little time... |
Corrine Trang's Essentials of Asian Cuisine lists 3 types of dashi -- ichiban (primary) dashi, made with konbu and bonito; niban (secondary) dashi, made by cooking the solids from ichiban dashi in fresh water; and konbu dashi, made only from konbu for use by vegetarians. Her method for konbu dashi is very simple -- soak 2 ounces of dried konbu in 2 quarts water for 12 hours, then strain. She also suggests sautéing the rehydrated konbu with some soy sauce, a sprinkle of sugar, and a little mirin and serving it over sushi rice. Since she's covering a lot of different cuisines, she doesn't offer many soup recipes, just a miso soup and this mushroom soup -- Fresh Autumn Mushroom Soup 8 cups konbu dashi 1/2 cup mirin 1/3 cup Japanese dark soy sauce 8 oyster mushroom caps, trimmed, cleaned, and halved or quartered lengthwise 8 medium fresh shiitake mushrooms, stemmed, caps julienned 8 fresh small cloud ear mushrooms, any hard knobs trimmed 2 scallions, root and dark green ends trimmed, and 6-inch stalks sliced into thin rounds 1 1/2 ounces fresh ginger, peeled and grated 3 ounces daikon, peeled and grated Bring the dashi to boil in a stock pot over high heat. Reduce the heat medium-low and add the mirin, soy sauce, and mushrooms. Cook for 3 minutes. Ladle the soup into individual bowls and garnish with scallions, ginger, and daikon. serves 4-6 |
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