Ginger Dashi
serves 2-4
Dashi is the basic broth for all Japanese cooking, a foundation for noodle soups, vegetable soups, and enriching in a simple miso soup - and it is satisfying on its own. We gave this dashi a little extra bite by adding slices of ginger.
5 cups cold water
1 large piece of kombu seaweed (about 5 x 10 inches)
2 half-inch thick slices of ginger
2 cups bonito flakes
prep: 5 minutes
total: 30 minutes
large saucepan
tongs
fine strainer
1. In a large saucepan, heat the water, seaweed and ginger over medium heat. Just before the water boils, remove the pot from the heat. (If the water boils the broth will probably be too strong.)
2. After 5 minutes, remove and discard the seaweed and ginger. Put the pan back over medium heat and -- again -- just before it boils, add the bonito flakes and remove the pot from the heat. Once the bonito flakes have sunk to the bottom of the pot, the broth is done. (This should take about 5 minutes.)
3. Pour the mixture through a fine strainer (or cheesecloth). Store the stock in the refrigerator for up to 2 weeks. You can also freeze it for longer storage.
2. After 5 minutes, remove and discard the seaweed and ginger. Put the pan back over medium heat and -- again -- just before it boils, add the bonito flakes and remove the pot from the heat. Once the bonito flakes have sunk to the bottom of the pot, the broth is done. (This should take about 5 minutes.)
3. Pour the mixture through a fine strainer (or cheesecloth). Store the stock in the refrigerator for up to 2 weeks. You can also freeze it for longer storage.
0
