Dashi Stracciatella Food

DASHI STRACCIATELLA

Dashi Stracciatella image

Sometimes all your body wants is a vacation from intense eating. That's where this feel-good (but fill-you-up) broth comes in.

Provided by Katy Millard

Time 35m

Yield Serves 4

Number Of Ingredients 9

Ingredients

4 (6x4-inch) pieces dried kombu
1 (1.2-ounce) package bonito flakes (about 3 cups)
1 teaspoon white or regular soy sauce
Kosher salt
4 large eggs, beaten to blend
3 cups torn mature spinach leaves
1 scallion, thinly sliced
Chili oil and lemon wedges (for serving)
2 layers of cheesecloth

Steps:

Bring kombu and 6 cups cold water to a bare simmer in a large saucepan over low heat. Remove from heat and let sit 10 minutes. Return to a bare simmer and add bonito flakes. Remove from heat and let sit 2 minutes. Strain dashi through a fine-mesh sieve lined with 2 layers of cheesecloth into a large bowl.
Wipe out saucepan and pour in dashi. Add soy sauce; season with salt. Bring to a bare simmer over medium-low. Whisk quickly to create a vortex and gradually stream in eggs, pouring in about 1" from edge of pan. Remove from heat and add spinach; stir until wilted. Divide among bowls. Top with scallion and drizzle with chili oil. Serve with lemon wedges.

DASHI

Dashi image

Provided by Alton Brown

Time 1h

Yield 2 quarts dashi

Number Of Ingredients 3

Ingredients

2 (4-inch) square pieces kombu
2 1/2 quarts water
1/2-ounce bonito flakes or katsuobushi, about 2 cups

Steps:

Put the kombu in a 4-quart saucepan, cover with the water and soak for 30 minutes.
Set the saucepan over medium heat until the water reaches 150 to 160 degrees F and small bubbles appear around the sides of the pan, 9 to 10 minutes.
Remove the kombu from the pan. Increase the heat to high and bring to a boil, 5 to 6 minutes. Reduce the heat to low and add the bonito flakes. Simmer gently, stirring frequently, for 10 minutes.
Strain the liquid through a fine mesh strainer lined with muslin or several layers of cheesecloth. Reserve the bonito flakes for another use.
Store in an airtight container in the refrigerator. Use within 1 week or freeze for up to a month.

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