Saturday, February 18, 2012

How do i prepare/cook kombu bowties?

bought a package of them for dinner tomorrow and just realized... i have no idea how to make them

you prep kombu for dashi i know you soak them and then gently heat the water to about 100*F... do i do the ssame things and then just add them back when the soup is done to heat up?How do i prepare/cook kombu bowties?
i would scoup them out after about 10 minutes on the stove so that the kombu doesn't over cook. or, i would take out all but one piece so that the flavor can brew up more in the dashi. then i would chop up the kombu that i took out and add it to the dashi when you're ready to eat and serve it over rice....mmmm, sounds so comfy!!

here's a recipe i found that calls for kombu. it looks good and im kinda tempted to try it now.

Kasha Soup

Ingredients :

1 x (3") piece kombu

4 cup Water

1 cup Diced onions

1/2 cup Diced carrots

1/2 cup Shredded green cabbage

1/2 cup Diced potatoes

1/2 cup Sliced mushrooms

1 tbl Plain sesame oil

2 tsp Garlic powder

1 tsp Dried basil

1/2 cup Kasha

1/2 cup Frozen lima beans

1/2 cup Sauerkraut, pressed dry

1 1/2 tsp Miso

How to cook :

Place kombu in water for 10 minutes to reconstitute it.

Remove kombu, chop and set aside, reserving water.

Saute onions, carrots, cabbage, potatoes and mushrooms in oil in a large stockpot until slightly softened, about 5 minutes.

Add garlic powder, basil, kombu, reserved water, kasha, lima beans and sauerkraut and bring to a simmer.

Remove 1/4 cup broth to a small bowl, dissolve miso in it and return mixture to stockpot.

Simmer until beans and kasha are cooked, about 8 minutes.

Serve hot.HINT: for more intense flavor, increase miso to 2-1/4 teaspoons.

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