The cook in me finally decided that I should make my own dashi (Japanese soup stock). It's so easy and tasty that I pass on the process in case you are tired of chicken stock and want to strike out on your own. For a start only two ingredients are needed: kombu (dry kelp) and katsuo-bushi (dried bonito). The bags of bonito flakes look like they are filled with some sort of fluff. The flakes for soup are the big sort, about like a bag of soft wood shavings. So wipe off the kelp and simmer an 8 inch piece in a pot of water (maybe 1 or 2 quarts) just until the water boils. Take out the kelp and add the bonita (about 1 1/2oz) and boil for a while until the bonita sinks. Then strain through a paper towel and voila! When you add veggies, tofu, fish cake, whatever else, and a little light soy it is truly a delicious winter meal.
Some root veggies here seem exotic to us like burdock, lotus root, nagaimo (mountain potato - soft and a bit slimy). Regular potato and turnip will suffice.
Bon appetit
No comments:
Post a Comment