Dashi Food
DASHI
Provided by Alton Brown
Time 1h
Yield 2 quarts dashi
Number Of Ingredients 3
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.
DASHI
Provided by Ming Tsai
Time 50m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Wipe konbu with a damp cloth to clean.
- In a stock pot, place konbu and cold water over medium heat. Just before the water begins to boil (DO NOT BOIL!) pull off heatand let stand 5 minutes.
- Remove konbu, and bring back to heat. Again, right before stock begins to boil, remove from heat and add the bonito flakes. When flakes sink to the bottom, strain through cheesecloth or a fine mesh strainer. Dashi can hold in the refrigerator for 2 weeks.
DASHI
This tasty broth is simple to prepare, flavorful, healthy and is a versatile addition to every recipe collection. Dashi is a base for many soups, but can be served alone as a clear broth or with soba noodles and green onions for a light and easy course.
Provided by rsarahl
Categories Clear Soup
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Bring the water with the kombu slowly to the boil in a medium sized pot, but do not boil.
- As the water comes to a fast simmer and just before the boil, remove the kombu from the water and add the bonito flakes.
- Turn the heat off and leave the pot uncovered for 20 minutes.
- The bonito flakes fall to the bottom of the pan when the dashi is ready to be strained.
- So, if the bonito flakes are still suspended after 20 minutes, leave the pot until they have fallen (this process usually takes only 20 minutes for me... but bonito flakes can vary in moisture content and the process could take a few minutes longer. Just know that you're looking for the flakes to fall before you strain!) Use a fine mesh strainer to strain the bonito flakes out of the dashi.
- Reserve plain dashi for use in other soup recipes or serve as a simple clear bonito broth.
- To serve dashi as a clear broth, season pot with a splash of light soy sauce and a pinch of sea salt.
- Sliced green onion is a traditional addition to this simple soup.
Nutrition Facts : Sodium 7.7
DASHI
Steps:
- Put the water, dashima, shiitake mushrooms, and anchovies in a covered stockpot or other large pot and let stand at room temperature overnight, or for 8 to 12 hours.
- Remove the lid, set the pot over high heat, and heat until the surface of the water begins to ripple; pay attention, and do not let it come to a boil. Lower the heat to maintain a very gentle simmer (the ideal temperature is a few degrees below a light boil) and simmer for 80 to 90 minutes. Taste the dashi every 20 minutes to monitor the changes in flavor and texture. You will notice the texture becoming softer. I describe it as having a slippery, slightly viscous texture compared to tap water. The sea flavor will become stronger, and the dashi will become darker, like pale Earl Grey tea. The sweetness will take a while to appear, but when it does, the dashi is almost ready. When you can taste the sweetness and deep sea flavors, and the dashi has a very soft texture, it is done. Be vigilant, because dashi will become bitter if cooked too long.
- Strain the dashi into a covered container and store in the refrigerator for up to 2 days. After 24 hours, the dashi will begin to lose some of its flavor and it will turn slightly flat.
- Cooks' Notes
- It's best to use dashi the same day you make it, though if you keep it refrigerated, you can use it for another day or two. By the third day, it will no longer taste fresh.
- Vegetarians can make a dashi from just dashima and dried shiitakes.
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