BONITO RECIPE RECIPES
DASHI RECIPE | ALTON BROWN | FOOD NETWORK
Provided by Alton Brown
Total Time 1 hours 0 minutes
Prep Time 5 minutes
Cook Time 25 minutes
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 RECIPE | BON APPéTIT
This dashi recipe is the base for countless Japanese dishes. This method requires just 30 minutes to soak the kombu, unlike some that call for overnight soaking.
Provided by Tadashi Ono & Harris Salat
Yield 4 Servings
Number Of Ingredients 2
Steps:
- Combine kombu and 8 cups water in a large saucepan. Let sit until kombu softens, 25–35 minutes. Bring to a boil over medium heat. Immediately remove from heat; fish out kombu and discard.
- Add a splash of water to pot to cool liquid slightly. Add bonito flakes and stir once to submerge them. Return to a gentle boil, reduce heat, and simmer gently, skimming off any foam, 5 minutes. Let steep off heat, 15 minutes.
- Strain dashi through a fine-mesh sieve or cheesecloth-lined colander into a medium bowl; do not press on solids. Do Ahead: Dashi can be made 2 days ahead. Let cool; cover and chill.
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- Reduce the heat. Put both types of miso in a ladle or strainer and dip it into the pot. Slowly loosen up the miso with a spoon inside the ladle or strainer; the paste will slowly melt into the dashi. Once all the miso is dissolved into the soup, turn off the heat immediately. Sprinkle with chopped spring onions to add colour and fragrance.
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DASHI RECIPE | BON APPéTIT
This dashi recipe is the base for countless Japanese dishes. This method requires just 30 minutes to soak the kombu, unlike some that call for overnight soaking.
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- Strain dashi through a fine-mesh sieve or cheesecloth-lined colander into a medium bowl; do not press on solids. Do Ahead: Dashi can be made 2 days ahead. Let cool; cover and chill.
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- Reduce the heat. Put both types of miso in a ladle or strainer and dip it into the pot. Slowly loosen up the miso with a spoon inside the ladle or strainer; the paste will slowly melt into the dashi. Once all the miso is dissolved into the soup, turn off the heat immediately. Sprinkle with chopped spring onions to add colour and fragrance.
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