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Making dashi using shitakes and dried shrimp

post #1 of 13
Thread Starter 

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.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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post #2 of 13
Quote:
Originally Posted by kokopuffs View Post
 

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!

post #3 of 13
What a coincidence! I'm planning on making a shitake and dried shrimp dashi this weekend as well! I may stroll down to Southeast Market and get some kombu, haven't decided yet.

mjb.
Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #4 of 13
http://www.justonecookbook.com/how-to/how-to-make-dashi-jiru/

The above site uses dried anchovies in one variation, that's where I got the idea of using the dried shrimp I have on hand.

mjb.
Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #5 of 13
Thread Starter 

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.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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post #6 of 13

But isn't Shiitake Dashi done without Kombu, usually?

post #7 of 13
Thread Starter 
Quote:
Originally Posted by GeneMachine View Post
 

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!

 

Just google dashi.  8)

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Reply
post #8 of 13
Thread Starter 

We amerikans

Quote:
Originally Posted by GeneMachine View Post
 

But isn't Shiitake Dashi done without Kombu, usually?

 

We amerikans are Masters of the Melting Pot!!!!!!!!!!!!                 :smoking::peace::mullet: 

 

 

But you're probably correct, GeneM.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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post #9 of 13

Interesting variant cause the price of katsuobushi here is plain absurd.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #10 of 13
Thread Starter 
Quote:
Originally Posted by ordo View Post
 

Interesting variant cause the price of katsuobushi here is plain absurd.


...time for you to explore.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #11 of 13
Quote:
Originally Posted by ordo View Post
 

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) ;)

post #12 of 13
Those little teeny packets are more for garnishing, not making fashion, but 3 euros is still ludicrous.
post #13 of 13
Quote:
Originally Posted by ChrisLehrer View Post

Those little teeny packets are more for garnishing, not making fashion, but 3 euros is still ludicrous.

I know, Chris, but that's all that most stores have. Fortunately, I found one where you can get large packages at a decent price, so I can make dashi without selling my firstborn now.

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