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Making dashi using shitakes and dried shrimp

7K views 12 replies 5 participants last post by  genemachine 
#1 ·
Shitakes are presently undergoing an overnight soak in cold water.  Tomorrow using the strained "broth", I'll add dried shrimp and allow to soak for awhile.

And the shitakes will be sliced and woked with bok choy along with a side of woked firm tofu and strips of hot pepper beef. 

Comments appreciated concerning the dashi.
 
#2 ·
Shitakes are presently undergoing an overnight soak in cold water. Tomorrow using the strained "broth", I'll add dried shrimp and allow to soak for awhile.

And the shitakes will be sliced and woked with bok choy along with a side of woked firm tofu and strips of hot pepper beef.

Comments appreciated concerning the dashi.
Never tried Shiitake dashi - I always made the basic Kombu/Katsuobushi kind. Let us know how it came out, I think I have to try this!
 
#5 ·
Dashi, from Southeast Asia to Korea, will use dried seafood ranging from shrimp to anchovies.  Doesn't matter.

And thanks for the reminder on kombu as I just happen to have some on hand.
 
#8 · (Edited)
We amerikans
But isn't Shiitake Dashi done without Kombu, usually?
We amerikans are Masters of the Melting Pot!!!!!!!!!!!! /img/vbsmilies/smilies/smoking.gif/img/vbsmilies/smilies/peace.gif/img/vbsmilies/smilies/mullet.gif

But you're probably correct, GeneM.
 
#11 ·
Interesting variant cause the price of katsuobushi here is plain absurd.
Most asian supermarkets here are nuts, too. 1,5g packages for 3 euros. Right. I found a dedicated Japanese market lately that has way better prices. Asking around in the Japanese expat community might give you a decent adress (helps that my girlfriend learns japanese and knows some guys who can get you into contact with some guys who may have the adress of the right guys) ;)
 
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