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Ok, made another trip by the Super H Mart last week. Man they have a fantastic produce department, including a wonderful array of mushrooms. They also have a lot of Japanese stuff, although that is not their mainstay. Anyway, I usually make Dashi from the instant packets, and they aren't bad, but really don't compare with making Dashi from scratch. So, first you start with 4 cups of water and add a piece or two of Kombu (dried Kelp). Allow that to soak for several hours up to overnight. Then bring up the heat until you begin to see bubbles form.
If you allow it to boil, your stock will be slimy and bitter:
Save the Kombu for making Furikake later:
Then add 30 grams of Katsuobushi (Bonito Flakes), and bring to the boil, remove from heat and steep for about 10 minutes, or until the Bonito flakes sink:
Then strain through a paper towel, and save the spent Bonito flakes for making Furikake later. After that you can bring back to a simmer and begin adding your other ingredients, like the wonderful mushrooms, including mini King Oysters, brown Beach, Oyster and Maitake (Hen of the Woods):
Next I added about 8 shrimp that I cut up, and 4 Shanghai Bok Choy and a container of Silken Tofu diced. I also boiled the tails for the additional flavor:
Last addition, White Miso (Shiro Miso) added through a strainer:
The final result:
Man this was really good. Mrs. Snarlingiron really liked it too, although she admitted that it was right at the edge of her tolerance for Umami flavor. The beauty of the really good Dashi, is that you can pretty much add anything that you like. Thanks for Lookin'
If you allow it to boil, your stock will be slimy and bitter:
Save the Kombu for making Furikake later:
Then add 30 grams of Katsuobushi (Bonito Flakes), and bring to the boil, remove from heat and steep for about 10 minutes, or until the Bonito flakes sink:
Then strain through a paper towel, and save the spent Bonito flakes for making Furikake later. After that you can bring back to a simmer and begin adding your other ingredients, like the wonderful mushrooms, including mini King Oysters, brown Beach, Oyster and Maitake (Hen of the Woods):
Next I added about 8 shrimp that I cut up, and 4 Shanghai Bok Choy and a container of Silken Tofu diced. I also boiled the tails for the additional flavor:
Last addition, White Miso (Shiro Miso) added through a strainer:
The final result:
Man this was really good. Mrs. Snarlingiron really liked it too, although she admitted that it was right at the edge of her tolerance for Umami flavor. The beauty of the really good Dashi, is that you can pretty much add anything that you like. Thanks for Lookin'
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