110,618
edits
Dashi stock recipe: Difference between revisions
no edit summary
(Created page with "<!-- seo --> {{#seo: |title=--title-- |titlemode=replace |description=--description-- }} <!-- /seo --> {{Template:CookTools}} <div class="right_imgs" style="float: right; wid...") |
No edit summary |
||
| (7 intermediate revisions by the same user not shown) | |||
| Line 1: | Line 1: | ||
<!-- seo --> | <!-- seo --> | ||
{{#seo: | {{#seo: | ||
|title= | |title=Dashi stock recipe | ||
|titlemode=replace | |titlemode=replace | ||
|description= | |keywords=#konbu #katsuobushi #saucepan #dashistockrecipe #litres #dashi #stove #cookipedia #boil #recipesfromothersites #bubble | ||
|hashtagrev=032020 | |||
|description=This Japanese dashi stock recipe comes to Cookipedia by courtesy of Nik and Edwina's Cookbook | |||
}} | }} | ||
<!-- /seo --> | <!-- /seo --> | ||
]] | |||
This Japanese [[Stock|stock]] recipe comes to [[Cookipedia]] by courtesy of [[Nik and Edwina's Cookbook]]. | |||
Our 2015 trip to Japan, our first ever, was a real eye opener in terms of food. We loved Japanese cuisine, really loved it. Their soups and broths, usually served with noodles (soba, ramen, siratka, udon etc etc) are to die for; a lot of them start with this incredibly simple, incredibly important stock. We buy our konbu (dried kelp seaweed), and katsuobushi (dried bonito flakes) from the Wing Yip supermarket in Shirley, South London. You can also get it online or in person through [[The Japan Centre]] | |||
{{recipesummary | {{recipesummary | ||
|DatePublished=29th September 2016 | |DatePublished=29th September 2016 | ||
| Line 18: | Line 21: | ||
|PrepTime = 10 minutes | |PrepTime = 10 minutes | ||
|CookTime = 30 minutes | |CookTime = 30 minutes | ||
|TotalCalories = | |TotalCalories = 10 | ||
|PortionCalories = | |PortionCalories = 10 | ||
|Image = [[Image: | |Image = [[Image:Katsuobushi_CP.jpg|thumb|middle|none|alt=Electus]] | ||
}} | }} | ||
<table class="wikitable" style="vertical-align: text-top; display: inline-table; margin: 1em 0em 1em 1em; background-color: #f7F7F7; width: 290px"> | |||
< | <tr><td colspan="2" style="text-align: center; background-color: #f7F7F7"> | ||
<span class="review"> | |||
<span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">Hard to find!</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">3.6</span>/5 </span> | |||
<span class="reviewDesc">Having a job to find katsuobushi. 😞</span> | |||
<span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span> | |||
</tr></td> | |||
</table> | |||
[[Image:Tantan soup with ramen, pak choi and mad eggs recipe.jpg|thumb|300px|right|Dashi is used in [[Tantan soup with ramen, pak choi and mad eggs]] | |||
{{RecipeIngredients | {{RecipeIngredients | ||
| Line 38: | Line 53: | ||
{{RecipeMethod | {{RecipeMethod | ||
| Wipe the [[Konbu|konbu]] with a barely damp cloth if it has a white bloom on it. Put the water in a medium sized [[Saucepan|saucepan]] with the konbu and leave to soak for 30 minutes | | Wipe the [[Konbu|konbu]] with a barely damp cloth if it has a white bloom on it. | ||
| Put the [[Saucepan|saucepan]] on the [[Stove|stove]], and start to bring to the [[Boil|boil]]. Just as it starts to [[Bubble|bubble]], remove the [[Konbu|konbu]] and discard. Add the [[Katsuobushi|katsuobushi]] and turn the heat to medium. As soon as it starts to bubble, turn the heat off, and leave till all the katsuobushi sinks to the bottom of the pan. Once it has, [[Sieve|sieve]] the liquid, discarding the katsuobushi | | Put the water in a medium sized [[Saucepan|saucepan]] with the konbu and leave to soak for 30 minutes. | ||
| It freezes well; we put it in 250 and 500ml containers | | Put the [[Saucepan|saucepan]] on the [[Stove|stove]], and start to bring to the [[Boil|boil]]. | ||
| Just as it starts to [[Bubble|bubble]], remove the [[Konbu|konbu]] and discard. Add the [[Katsuobushi|katsuobushi]] and turn the heat to medium. | |||
| As soon as it starts to bubble, turn the heat off, and leave till all the katsuobushi sinks to the bottom of the pan. Once it has, [[Sieve|sieve]] the liquid, discarding the katsuobushi. | |||
| It freezes well; we put it in 250 and 500ml containers. | |||
}} | }} | ||
===Recipe source=== | ===Recipe source=== | ||
* https://sites.google.com/site/nikandedwinascookbook/Home/building-blocks/dashi-japanese-broth-stock | * https://sites.google.com/site/nikandedwinascookbook/Home/building-blocks/dashi-japanese-broth-stock | ||
===See also=== | |||
: [[Dashi]] | |||
{{RecipeLine}} | {{RecipeLine}} | ||
[[Category:Recipes]] | [[Category:Recipes]] | ||
| Line 54: | Line 74: | ||
[[Category:Boiled or simmered]] | [[Category:Boiled or simmered]] | ||
[[Category:Recipes from other sites]] | [[Category:Recipes from other sites]] | ||
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/konbu|#konbu]] [[Special:Search/katsuobushi|#katsuobushi]] [[Special:Search/saucepan|#saucepan]] [[Special:Search/dashistockrecipe|#dashistockrecipe]] [[Special:Search/litres|#litres]] [[Special:Search/dashi|#dashi]] [[Special:Search/stove|#stove]] [[Special:Search/cookipedia|#cookipedia]] [[Special:Search/boil|#boil]] [[Special:Search/recipesfromothersites|#recipesfromothersites]] [[Special:Search/bubble|#bubble]] | |||
</code><!-- /footer hashtags --> | |||