DASHI 101: Just Let Your Fridge Do! Soup Stock (Bonito Flakes & Kelp)| Naoko-sensei’s Japanese Recipe No. 29【なおこ先生の日本料理 29】冷蔵庫で寝かせるだけ!かつおと昆布の出汁|英語レシピ

We’ll introduce how to make dashi or soup stop with bonito flakes and kelp by just letting it sit in the fridge. Normally, we extract the dashi flavors by boiling ingredients. But using the fridge is easier (the taste is exactly the same). If you prepare it before bed, you can have a miso soup with handmade dashi in the morning.

今回は冷蔵庫で寝かせるだけの昆布と鰹出汁の簡単な作り方を紹介します。時間はかかりますが、夜寝る前にセットしておけば、朝起きて手作り出汁のみそ汁が食べられますよ。

【Ingredients】

□ A 6-cm (2.4 in) length of dried kelp (konbu)

□ 1 small bowl of bonito flakes (hana-katsuo)
*Hana-katsuo (花かつお)is thin and long bonito flakes.

【How to Make|作り方】

1. Put bonito flakes and kelp into a jar and pour 600 ml (20 oz) water. Let it sit in the fridge for more than 5 hours.

2.Filter the soup stock with a colander to get rid of bonito flakes and kelp.

3. Boil the drained liquid lightly to disinfect it.

Preserve the soup stock in the fridge and consume all in 2 days. だし汁は、冷蔵庫に保存し2日以内に使い切ってね。

【Applications|応用】

Bonito flakes and kelp are the most basic combination of Japanese dashi. It tastes simple and well blends with the flavor of miso. Using the same procedure, you can make different dashi with different ingredients. The combination of bonito flakes, dried shitake mushroom, and kelp can be used for a New Year’s dish, zoni. And one with bonito flakes and dried shitake mushrooms are good for any simmered dishes (nimono).

かつおと昆布の組み合わせはアッサリなので、味噌とよくなじみます。他の材料の組み合わせでも、同じように出汁が作れますよ。「かつお節+乾燥しいたけ+昆布」なら正月の雑煮に。「乾燥しいたけとかつお節」は煮物にぴったり!

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