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Bob & Angie＞ Recipe
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Konbu
Katsuobushi |
Hints
How to make Dashi
There are several type of dashi, each for it's own use.
- Ichiban dashi (1st brewed); for clear soup or noodle
soup.
- Niban dashi (2nd brewed); for general use.
- Konbu dashi; for nabemono and tofu.
- Niboshi dashi; for miso soup.
Ichiban Dashi (1st dashi)
Ingredients:
10 cm square of konbu (10g dried kelp), 10-20 g dried katsuobushi,
5 cups of water.
- Wipe surface of kelp, removing dirt and sand by slightly damp
kitchen towel.
- Place water and kelp into pot, heat them on middle (rather
low) flame.
- Remove kelp when kelp comes up on surface. If you boil dashi,
it becomes slimy and murky.
- Just before it comes to a boil add katsuobushi at once,
after 10 seconds turn off flame.
- Prepare strainer covered with thin cloth on top.
- When katsuobushi are sinking down place it on the strainer.
Reuse the ingredients for 2nd dashi.
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| Wipe surface of Kelp
and put into pot with water. |
Remove kelp when
kelp comes up on surface. |
Just before coming
to a boil add katsuobushi. turn off flame. |
When katsuobushi
are sinking down place it on the strainer. |
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Niban dashi (2nd dashi)
Ingredients:
Recycled Kelp and katsuobushi from 1st dashi, 5
cm square Kelp, 3 cups water, 5 g katsuobushi.
- Place recycled ingredients and a new piece of kelp into pot
with water, start heat.
- Add katsuobushi when it come to a boil. Continue heat
on low flame for 10 minutes.
- Stop heat, put it on strainer covered with a thin cloth on
top.
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| Place recycled ingredients
and a new kelp into pot with water, start heat. |
Add katsuobushi
when it come to a boil. Continue heat on low flame for 10
minutes. |
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Konbu Dashi
Ingredients: 15 cm square dried kelp, 5 cups water.
- Soak in water for 2 hours.
- Option: soak it in water for a while and take out just when
it comes to a boil.
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| Soak konbu
in water for 2 hours. |
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Niboshi Dashi
Ingredients: Niboshi (dried baby sardines), 5 cups water.
- Remove head and guts from niboshi, place them in pot,
start heat. For adding flavor and taste, toast them lightly
before use.
- Keep flame middle (rather low) to simmer for 10 minutes, while
skimming scum.
- Stop heat, put it on strainer with thin cloth on top.
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| Remove head and guts
from niboshi. |
Keep flame middle
to simmer for 10 minutes. |
Stop heat, put it
on strainer with thin cloth on top. |
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Dashi Recipes:
 Miso soup
Rolled flavored eggs
Niku jaga
Kitsune udon
Ume zosui
Zoni
Oyako donburi
[ Japanese ] |
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あれこれ聞いて欲しくなっちゃう
レッスンはいかが？- 料理、旅行、映画、ビジネス、
わたしの「お気に入り」をテーマ
にするから上達を実感出来ちゃう
定番洋食レシピ- 洋食屋さんの味、定番洋食レシピ集。子どものころに味わった懐かしの味は家庭料理の定番レシピとしても大人気！
メタボ対策にお勧め献立レシピ- 毎日の食事で少しずつメタボ対策。香味食材を使ったレシピを上手に組み合わせた献立で、はじめよう美味しい減塩生活！
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