DASHI - ALTON BROWN
Make and share this Dashi - Alton Brown recipe from Food.com.
Provided by Mrs Goodall
Categories Stocks
Time 1h
Yield 2 quarts
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.
Nutrition Facts : Sodium 35.5
MISO SOUP
Steps:
- Wrap the block of tofu in 2 layers of paper towels and lay on a plate. Invert a second plate on top of the tofu and weigh down with a 28-ounce can. Leave for 20 minutes then cut the tofu into 1/4 to 1/2-inch cubes.
- Heat the dashi in a 4-quart saucepan over medium-high heat. When the dashi reaches 100 degrees F on an instant-read thermometer, ladle 1 cup into a small bowl. Add the miso, and whisk until smooth.
- Bring the remaining dashi to a bare simmer, approximately 10 minutes. Add the miso mixture and whisk to combine. Return to a slight simmer, being careful not to boil the mixture. Add the tofu and scallions and cook for another minute or until heated through. Remove from the heat, ladle into soup bowls and serve immediately.
DASHI
Photo by Lynne Calamia
Provided by Level Agency
Categories Soups & Sandwiches
Time 1h
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 160ºF 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.
- Let the broth cool to room temperature before storing in an airtight container in the refrigerator. Use within 1 week or freeze for up to 1 month.
TSUYU SAUCE
Steps:
- Combine the dashi, soy sauce, and mirin in an airtight container, shake to combine and refrigerate until cold, approximately 1 hour. Serve with soba noodles.
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