Dashi Alton Brown Recipes

DASHI

Steps:

• Put the kombu in a 4-quart saucepan, cover with the water, and soak for 30 minutes.
• Set the saucepan over medium heat until the water reaches 150 to 160ºF and small bubbles appear around the sides of the pan, 9 to 10 minutes.
• Remove the kombu from the pan. Increase the heat to high and bring to a boil, 5 to 6 minutes. Reduce the heat to low and add the bonito flakes. Simmer gently, stirring frequently, for 10 minutes.
• Strain the liquid through a fine-mesh strainer lined with muslin or several layers of cheesecloth. Reserve the bonito flakes for another use.
• Let the broth cool to room temperature before storing in an airtight container in the refrigerator. Use within 1 week or freeze for up to 1 month.

DASHI - ALTON BROWN

Steps:

• Put the kombu in a 4-quart saucepan, cover with the water and soak for 30 minutes.
• Set the saucepan over medium heat until the water reaches 150 to 160 degrees F and small bubbles appear around the sides of the pan, 9 to 10 minutes.
• Remove the kombu from the pan. Increase the heat to high and bring to a boil, 5 to 6 minutes. Reduce the heat to low and add the bonito flakes. Simmer gently, stirring frequently, for 10 minutes.
• Strain the liquid through a fine mesh strainer lined with muslin or several layers of cheesecloth. Reserve the bonito flakes for another use.
• Store in an airtight container in the refrigerator. Use within 1 week or freeze for up to a month.

MISO SOUP

Steps:

• Wrap the block of tofu in 2 layers of paper towels and lay on a plate. Invert a second plate on top of the tofu and weigh down with a 28-ounce can. Leave for 20 minutes then cut the tofu into 1/4 to 1/2-inch cubes.
• Heat the dashi in a 4-quart saucepan over medium-high heat. When the dashi reaches 100 degrees F on an instant-read thermometer, ladle 1 cup into a small bowl. Add the miso, and whisk until smooth.
• Bring the remaining dashi to a bare simmer, approximately 10 minutes. Add the miso mixture and whisk to combine. Return to a slight simmer, being careful not to boil the mixture. Add the tofu and scallions and cook for another minute or until heated through. Remove from the heat, ladle into soup bowls and serve immediately.

DASHI

Steps:

• Bring the water with the kombu slowly to the boil in a medium sized pot, but do not boil.
• As the water comes to a fast simmer and just before the boil, remove the kombu from the water and add the bonito flakes.
• Turn the heat off and leave the pot uncovered for 20 minutes.
• The bonito flakes fall to the bottom of the pan when the dashi is ready to be strained.
• So, if the bonito flakes are still suspended after 20 minutes, leave the pot until they have fallen (this process usually takes only 20 minutes for me... but bonito flakes can vary in moisture content and the process could take a few minutes longer. Just know that you're looking for the flakes to fall before you strain!) Use a fine mesh strainer to strain the bonito flakes out of the dashi.
• Reserve plain dashi for use in other soup recipes or serve as a simple clear bonito broth.
• To serve dashi as a clear broth, season pot with a splash of light soy sauce and a pinch of sea salt.
• Sliced green onion is a traditional addition to this simple soup.