The Japanese cuisine often features a simple
yet versatile broth made from kombu (kelp) and bonito flakes, commonly used as
a base for dishes like ramen or noodle bowls. This broth can be made in bulk
and stored in the refrigerator for weeks, making it a convenient go-to
ingredient.
Even after straining, the leftover kombu
and mushrooms still retain plenty of flavor. You can thinly slice them and make
a second, smaller batch of broth using the same ingredients. This second batch
is great for stir-frying or as a dipping sauce for tempura.
Ingredients:
2
pieces of kombu (about the size of a postcard)
5
dried shiitake mushrooms
5 cups
water
1/2 cup
mirin
1/3 cup
sake
1/3 cup soy
sauce
1 tsp salt
2 oz.
bonito flakes
Directions:
1. In a medium saucepan, combine the kombu, shiitake
mushrooms, and water. Bring to a boil, then reduce the heat and let it simmer
for 10 minutes.
2. Add the mirin, sake, soy sauce, and salt to the
saucepan. Continue simmering for an additional 5 minutes.
3. Stir in the bonito flakes and bring the mixture back
to a boil for 5 minutes.
4. Allow the broth to cool to room temperature, then
strain it through a sieve lined with paper towels.
5. Store the broth in a sterilized glass jar and
refrigerate.
This kombu and bonito broth makes an
excellent base for ramen and other Japanese dishes.
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