Udon Soup Base |
|
|
6 cups of dashi 1 piece of kombu 3 Eetlepel. of dried, flaked bonito. 1/2 cup Japanese sojasaus 1/2 cup mirin cooked udon dried shiitake paddestoelen (optional) bos-uitjes (optional) gefrituurde tofu (optional) fish cakes/vissticks (optional) gebakken garnaal. (optional) |
|
BereidingMake dashi* by adding kombu** to 6 cups water. Bring to a bolie and let it simmer for a few minutes. Remove the kombu, then add bonito. Take off the heat, let it sit for a few minutes, and strain the broth. Add Japanese sojasaus, and mirin***, and cover and simmer for 10 minutes. Add the cooked udon and it is done. I always add dried shiitake paddestoelen, bos-uitjes, and deep-fried tofu, and sometimes fish cakes or fried garnalen.*Dashi - A Japanese fish stock made with dried bonito and kombu seaweed. This is used for soups, sauces, and marinades. **Kombu is a kind of kelp. Makonbu and Rishirikonbu are famous. Dark , thick and slightly sweet is higher quality kombu. It is sold dried. There are many different ways to dry and wrap kombu, sometimes it is seen as a work of art. Varieties are available for making dashi, eating as it is, gezouten or tsukudani. ***Mirin is sweet alcohol made from mochigome and komekoji (gist). It is generally used for cooking only. It is used as a ceremonial drink (otoso) at New Years. there are two types of mirin: hon and shin. Shin mirin has less than 1% alcohol content. It enhances flavor and makes food shiny. It's sweetness is essential to Japanese cooking. |
|
Home > Recepten