Monday, September 12, 2016

Dashi • 日式昆布柴魚高湯

友說想學做這個高湯,我以為自己以前有 post 過,search 下原來沒有。其實 recipe 已經寫好了。

Dashi 在日本料理中是不可少的。聽說日本人幾乎日日都做。暫時我就沒空經常做,我呢會一次煮好多(四、五倍下面的份量),留起一些幾日內會用的,其餘全部冰起。

我主要是用來做日本麵湯底的。(所以需要大量!)有時會用來做日式茶碗蛋。用來整個汁混合溫泉蛋食都好好味。當然可以用來做味噌湯啦,和其他日式湯。夏天又可以做日本冷麵汁。又可以用來燜嘢⋯⋯ 小豬還小時我會冰一舊舊小份量,煮他的食物時會加一舊落去,或者方便給他做湯。


Recipe 只有英文版,如果有甚麼問題隨時問我啦。識做好呢個,真的好多好處呀!又好味又健康又便宜!!我以前是會熬雞湯做湯麵的,好久沒再熬過了!!(有興趣的話又看看幾時 post 下用 dashi 的菜色?!)

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» Yields about 800ml (3.5 cups), soup base for 2

» Ingredients:
  • 1000ml (4.25 cups) water
  • 10g (20 inch2/130 cm2) kombu (dried kelp;昆布;海帶)
  • 10g (1 cup) katsuobushi (bonito flakes;柴魚片;鰹節)

» Instructions:
  1. In a medium pot, soak kombu in water for at least 30 minutes, or overnight.
  2. Cover and heat over medium heat just before it comes to a boil, (when small bubbles start to come up from the bottom,) about 20 minutes. Remove and discard kombu. (Also remove any small bits of kombu if any.)
  3. Bring the liquid to a boil; turn off the heat. 
  4. Add katsuobushi; bring it to a boil again, then turn off the heat immediately. Let it sit for 5-10 minutes, or until the katsuobushi sink to the bottom.
  5. Use a strainer to take out as much katsuobushi as possible; then pour dashi through a large coffee-filter-lined strainer into a large bowl to obtain clear dashi.

    Use immediately; keep in the refrigerator for up to 4 days; or freeze up to a month.

» Notes:

  • Use a wet paper towel wipe off any excess white powder from the kombu, if any. (Good kombu usually does not have white powder.)
  • I think coffee filter works best for straining, but it can be laborious to do. You can also use cheese clothes or even paper towel. If you don’t mind to leave some tiny bites of katsuobushi, you can use a very fine mesh strainer.  By taking out as much large chuck of bonito flakes as possible before hand would make the straining much easier.
  • Kombu emits a bitter taste if boiled that's why need to take it out before the water comes to a boil.
  • Katsuobushi is okay to be boiled for few seconds; but the flavor will become too strong if any longer.

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