|Posted on September 29, 2009 at 11:15 AM|
DRIED BONITO FLAKES AND KOMBU DASHI
Makes 3/12 cups
This is an all purpose seafood stock that is used to make miso soups Suimono soup, Nabe, Ohitashi and other dashi based sauces. (Same recipe as Dashi 101)
Active Work Time: 5 minutes. Total Preparation Time: 20 minutes
This will keep five days in the refrigerator, so you can make it the night before and just add miso paste and vegetables for quick breakfast of miso soup. You can find bonito flakes and dashi kombu at Japanese markets.
1 piece dashi kombu (6 to 8 inches long)
4 cups water
2 generous handfuls of dried bonito flakes (katsuo-bushi)
Using scissors, make several crosswise cuts in the konbu. This helps to extract the flavor during cooking.
Place konbu and water in medium saucepan and let it stand 15 minutes. Cook on medium heat until water almost boils. Remove kombu just before water boils to avoid fishy odor, and let the water come to a boil. Turn off the heat.
Add 1/2 cup of cold water. Let liquid cool down for a couple of minutes. Then gently add bonito flakes, making sure that you distribute the flakes evenly in the pot. Do not sitr. When bonito flakes have settled near the bottom, about 3 minutes, strain them through a very fine-mesh sieve or a sieve lined with cheesecloth and discard them. Don't stir the stock because it will cloud the dashi, which should have a light golden color.
The Dashi has a nice amber color.
Kitchen note: You can make a second batch of dashi by combing the used Bonito flakes and kombu seaweed in a saucepan with 4 cups of water. Bring it to a boil over medium heat and then simmer for about 5 mintues. Strain and discard bonito flakes and konbu seaweed. Use the dashi for soups, seasoning, etc. It will not be as flavorful as the first batch but it is good. Also, you can eat the left over kombu. It might feel a little rubbery but it good fiber. You can slice it up thinly, pour some soysauce and eat it with rice.
Categories: Basics - Broths, Sauces, and Marinades