I used most of these for a miso soup.
Dashi (stock) from "Tanita Shokudo" makes about 900 mililiters
1000 mililiters of water
10 grams of dried konbu
10 grams of katsuobushi (bonito flakes)
Bring the water and konbu up to just before boiling.
Remove konbu, turn off heat and add the katsuobushi.
Strain liquid through a paper towel.
NOTES: this stock will last for about a week. Super easy and delicious.
For miso soup: adapted from "Tanita Shokudo": serves 2
300 mililiters of dashi
2 teaspoons miso (soy bean paste)
1/4 yellow onion, thinly sliced
1/2 tomato, diced
In a pot on medium heat, cook your onions in the dashi.
Add the miso.
By the way, this was the soup I served with the nasu kabayaki donburi.
NOTES: most people throw out the used katsuobushi and konbu after making dashi, though I have read that some make furikake out of it, I haven't tried this myself, but want to soon.
6 comments:
Only 300 yen for the 3? Google currently says that equates into $3.7146. I'm afraid to ask, but how much are tomatoes per kilo anyway?
usually at our markets we don't get to weigh stuff Rowena, everything is pre-packaged, which usually equates to about 100 or 200 grams a package depending on the item.
Take care.
Kat
Interesting miso soup, looks good!
different but delish, K :)
Take care.
Kat
Hi Kat, do you always make your dashi from scratch? I usually use the tea-bag-type dashi packs found in most supermarkets. They are ok but a bit of a cheat. How long do you leave the katsuobushi in?
I use the tea-bag type too, Phil, but heard that you can cut back the amount of salt if you do it from scratch, Phil. I didn't leave the katsuobushi in for long, after adding it, I strained the liquid right away.
Take care.
Kat
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