food

Muito Dashi na Comida

Esta noite, o chef Akira e o chef Nick trazem um pouco do seu restaurante, o Konbi, para a cozinha da Tastemade. Primeiro, eles ensinam o coração de todos os pratos: um dashi básico, porém versátil. Em seguida, eles começam a trabalhar em uma conserva de pepinos, uma sopa de missô com vôngole e tofu, um sanduíche e um omelete temperado com dashi. Você vai amar!

food

Muito Dashi na Comida

Esta noite, o chef Akira e o chef Nick trazem um pouco do seu restaurante, o Konbi, para a cozinha da Tastemade. Primeiro, eles ensinam o coração de todos os pratos: um dashi básico, porém versátil. Em seguida, eles começam a trabalhar em uma conserva de pepinos, uma sopa de missô com vôngole e tofu, um sanduíche e um omelete temperado com dashi. Você vai amar!

Supplies

  • 3 eggs
  • 55 grams dashi
  • 10 grams Usukuchi Soy Sauce
  • 6 grams sake, flamed off
  • 3 grams Shiro Dashi
  • 2 slices Japanese Milk Bread
  • Butter to taste
  • Kewpie Mayo to taste
  • Dijon Mustard to taste

Passo a passo

  1. In a medium mixing bowl, whisk all the tamago ingredients until well combined.
  2. Cook in a rectangular Japanese omelet pan with 2 tablespoons of cooking oil over medium-low heat until the eggs are cooked through.
  3. Add kewpie mayo and dijon mustard to both sides of the bread.
  4. Place cooked eggs in the sandwich and serve.

Supplies

  • 500 grams Japanese Cucumbers, 4mm slices
  • 188 grams Soy Sauce
  • 125 grams Mirin
  • 60 grams Rice Vinegar
  • 1 cup Reserved Shiitakes, 5mm slices
  • 1 cup Reserved Kombu, 5 mm slices
  • 1 inch ginger, peeled and julienned

Passo a passo

  1. Combine soy, mirin, rice vinegar, kombu, shiitakes, and ginger into a large pot and bring to a boil.
  2. Add sliced cucumbers and bring back to a boil; let boil for 1 minute (it won't look like it's enough liquid but the cucumbers will release their water).
  3. Take off heat and allow to cool down. Refrigerate overnight.

Supplies

Miso Soup

  • 4 Liters Basic Dashi
  • 300g Light Miso (Chickpea)
  • 200g 3 YR Barley Miso
  • 1# Manilla Clams
  • 12oz Firm Tofu
  • 1 bunch Scallions

Basic Dashi

  • 4 Liters Filtered Water
  • 28 grams Kombu
  • 28 grams Dried Shiitake Mushrooms
  • 60 grams Bonito Flakes

Passo a passo

Miso Soup

  1. Combine dashi, light miso and barley miso in a large saucepan and blend with a hand blender.
  2. Bring to a simmer over medium-high heat and add manilla clams. Allow cooking for about a minute.
  3. Add cubed tofu and sliced scallions.
  4. Allow to warm through and serve.

Basic Dashi

  1. In a medium-sized stockpot over high heat bring the kombu, shiitake, and water to 140 degrees Fahrenheit and hold that temperature steady for one hour.
  2. Remove shiitake and kombu and reserve for pickles.
  3. Add bonito flakes and simmer for about 5 minutes.
  4. Strain through a fine strainer, pressing solids to get maximum flavor.