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dashi stock basic Japanese seaweed wakame white miso squid breadcrumbs salt water flakes katsuobushi
Viewed: 57 - Published at: 4 years agoIngredients
- 3 3/8 cups dashi stock basic Japanese sea stock
- 2 tablespoons seaweed wakame
- 4 tablespoons white miso paste or red
- 1 1/8 pounds squid
- breadcrumbs
- salt and ground black pepper
- 4 1/4 cups water
- 4 tablespoons seaweed desiccated kombu
- 6 2/3 tablespoons dried bonito flakes katsuobushi
Method
- Prepare the Dashi by soaking the kombu seaweed strips in 1 liter of water to hydrate.
- After that, put the water with the kombu seaweed in a saucepan over high heat.
- Just before the water starts boiling, remove the kombu seaweed from the water.
- Let the water boil for 1 more minute, then turn off the heat.
- Add the bonito flakes to the water and let them infuse for 15 minutes.
- After resting, the flakes will have sunk to the bottom.
- Strain the broth into a bowl and save it.
- Grind the squid in a food processor, add salt and pepper, and if necessary, add a little breadcrumbs to form dumplings.
- Simmer the broth in the pan over low heat. Pour part of the dashi broth into a separate bowl and dissolve the miso paste.
- Meanwhile, add the wakame seaweed to the broth in the pan and let simmer for 2 more minutes, until it hydrates and expands.
- Once the miso is dissolved, pour the mixture back into the saucepan.
- Add the squid balls and boil for 2 more minutes.
