How to Make a 10 Minute Dashi Broth

 

dashi_bowlWhat is Dashi? Dashi is a very simple broth that is  one of the cornerstones of Japanese cooking. It is made with kombu (dried kelp), and bonito fish flakes. The results produce an amazing flavorful clear broth. One that has the taste and smell of a fresh salty ocean. Dashi is so flavorful it activates the Umami taste receptors of our tongues and because of that Dashi and will enhance any  of your dishes without taking center stage in flavor. Great flavor enhancer for picky eaters.

Dashi is definitely a professional chef’s secret weapon in the kitchen. 

 

Ingredients:

4 cups filtered water

2-3 inch piece of kombu

1/2- 3/4 cup loosely packed dried bonito flakes

Special Equipment:

Mesh strainer

Cheesecloth

 

Method:

In a small 1 quart saucepan, over medium heat combine 3 cups of the water and kombu. Bring to a boil. Remove the kombu from the water just before it comes to a full boil. Do not allow the kombu to boil. ( Your broth will result in a bitter flavor and also become cloudy if kombu is allowed to boil )

Once the kombu is removed, add the bonito flakes and reduce to a simmer. Simmer for an additional 1 minute. Remove the pan from heat, and allow the bonito flakes to steep in the pan for an additional 5 minutes, or overnight for a deep rich flavorful broth.

Strain the bonito flakes into a cheese cloth lined, mesh strainer. Add the additional 1 cup of filtered water. Use, or store in an air tight jar in the fridge up to a week.

Use as you would broth or stock to enhance all your soups and stews. Freeze in ice cube trays to use for an immediate pan sauce.

Freeze up to 1 month. Makes approximately 4 cups.

 

PHOTO CREDIT : The Humble Bean 

 

Turkey Pho Gà! A play on a classic. Vietnamese Chicken Noodle Soup.


The morning after. Feeling abundant due to the over indulgence of the holiday and looking for something different to do with your leftover Turkey? Make something light and delicious– a spin on the classic Vietnamese chicken noodle soup! 

The trick to delicious Pho gà is to add a little of each garnish as you eat your way through the bowl, not to dump them in all at once. You will want the herbs to maintain their fragrance, and the bean sprouts to stay crunchy in the soup — good Pho gà is all about aroma and texture. If you add too much – too soon, you’ll end up with wilted, over cooked herbs and limp soft sprouts– which will totally defeat the whole purpose behind the classic dish. 

The other trick to this dish is really good quality stock! Don’t skimp. People painstakingly skim the stock while cooking the chicken for Pho Ga –just to gain a clean clear broth. 

In Hanoi, you’ll find everyone enjoying delicious Pho – anytime of day. Breakfast, lunch or dinner! Pho to Vietnamese is the equivalent of Bugers to Americans– But better!

Ingredients:

1 pound cooked turkey, about 4 cups, shredded

6 whole scallions

1 thumb-sized piece of ginger, peeked and crushed

1 tablespoon kosher salt

3 quarts good quality chicken stock

Fish sauce, for seasoning

1 (16-ounce) package dried rice vermicelli, cooked according to manufactures directions

1 bunch scallions, thinly sliced

1 bunch cilantro, chopped 

Garnishes 

1 bunch Thai basil sprigs
4 cups Mung bean sprouts

4 Limes, cut into wedges

4 Jalapeño chiles, stemmed and thinly sliced into rings

Method:

In a large heavy bottomed stock pot on high heat combine the scallions ginger, stock, and fish sauce. Bring to a boil. Reduce heat, and simmer for about 35 minutes. Taste for seasoning and add additional fish sauce to season. Add turkey, turn off heat and set aside. (Do not serve the cooked scallions and ginger from this pot)

Prepare the soups garnish and arrange the basil, mung sprouts, lime wedges, and jalapeño slices on a serving platter.

Divide the prepared rice noodles evenly among warmed soup bowls. Top each bowl with about 1/2-3/4 cup of the shredded turkey, then divide the chopped scallions and chopped cilantro evenly among the bowls. 

Ladle the hot stock over the top, dividing it evenly. Serve immediately, accompanied with the platter of garnishes.