วันเสาร์ที่ 17 พฤศจิกายน พ.ศ. 2555

Dashi

How To Make Dashi Stock

Dashi stock plays on important role in japanese cooking. The Freshness and tastiness of a dish often depend to a great extent on the quality of the dashi used. Presented below are methods for making the two different kinds of dashi:

Dashi I

2/3 to 1 oz. (20-30 g) dried bonito shavings (katsuobushi; illus. 1) 5 c.

katsuobushi

water 1 strip (4 or 10 cm) dried kelp seaweed (kombu; illus.2)

kombu

-Rub the kelp clean with a cloth, then spread open. Make a series of cuts in the kelp crosswise at 1/2 (1 cm) intervals; do not, however, cut all the way through. These cuts allow the kelp to release more of its flavor into the stock while cooking; and leaving the kelp in one piece makes it easy to remove.

-Add the 5 cups of water to a pot together with the kelp. Before the center begins to boil, remove the kelp and continue to boil. Add the bonito shavings and turn off the heat immediately. After the bonito shavings have settled to the bottom of the pot, filter the stock through a piece of cheesecloth. The dashi stock is now ready for use in light-colored dishes, for example, Savory Cup Custard (Chawan Mushi; ).

-Whole dried bonito fillets may be baked to soften and shaved to make the bonito shavings.

Dashi II

Add 2-1/2 cups water to the kelp and bonito shavings used in Dashi I and heat in a pot. Before the center begins to boil, add another 2/3 oz.(20g) of bonito shavings and turn off the heat immediately. wait until the ingredients have settled, and filter through a piece of cheesecloth. This dashi can be used in dishes with a darker color, such as Chikuzen Ni. Use ready-made dashi for extra convenience.(illus.3)

dashi

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