Steamed Egg Custard – Thai Recipe – Kai Dtun
Stir Fry Vegetables – Healthy Thai Recipe
Fried Noodles with Seafood
Shrimp Paste – Kapi-Terasi-Belacan-Hom Ha
Indonesian Stewed Chicken – Semur Ayam
Vegetable Stir Fry with Noodles – Korean Style
Thai Chili – Prik Kee Noo
Japanese Wasabi – Wasabia Japonica
Black Bean Beef with Noodles
Prik Nam Pla – Thai Sauce
Thai Salad – Thai Yum Pla Grapong
Jackfruit – Artocarpus heterophyllus
Tapioca Pudding – Green Tapioca Pearls with Coconut
Mung Bean Recipe – Thai Dessert
Chinese Broccoli with Crispy Belly Pork – Kana Moo Grob
Crispy Pork Belly – Moo Grob
Chinese Broccoli – Gai Lan – Brassica Oleracea
Thai Fish Sauce – Nam Pla
Mushroom Curry
Garlic Shrimp Thai Recipe
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Dashi – Kombu and Katsuobushi
By admin | October 17, 2009
Dashi is the Japanese stock which gives many dishes their characteristic Japanese flavour. Our Dashi recipes are made with Kombu (dried edible Kelp) and Katsuobushi (dried Bonito flakes). There are several different types of Dashi, including the vegetarian Kombu Dashi and Shiitake Dashi. Kombu has been designated as the 5th flavour, known as Umami.
Dashi is an essential ingredient for making authentic Japanese dishes, although today very few people make their own, preferring to use one of the many brands of instant Dashi, but Dashi is so simple to make and the flavour of “homemade” will be much better.
Ingredients for Dashi (1)
5 Cups Water
10g Kombu (dried Kelp)
20g Katsuobushi (dried Bonito Flakes)
Method
1. Put the water into a deep saucepan
2. Wipe the Kombu with a damp cloth to clean it
3. Put the Kombu into the pan and leave to soak for about 10 minutes
4. Heat the water over a medium heat
5. Remove the Kombu when it floats to the surface. Do not allow the water to boil before removing the Kombu
6. Just as the water begins to boil, add the Katsuobushi (Bonito Flakes) and as soon as they sink to the bottom (about 10 secs.) remove the pan from the heat
7. Strain the liquid through a cloth and set aside for use. Reserve the used Kombu and Katsuobushi to make Dashi (2)
Ingredients for Dashi (2)
Reserved Kombu and Katsuobushi used to make Dashi (1) above
3g Kombu
5g Katsuobushi
3 Cups Water
Method
1. Wipe the new piece of Kombu with a damp cloth to clean it.
2. Put the water into a deep pan and add the Kombu ( used and new)
3. Heat the water over a medium heat until it starts to boil.
4. Add the Katsuobushi (used and new) and simmer over a low heat for about 10 minutes
5. Remove from the heat and strain the liquid through a fine cloth
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