Saturday, February 11, 2012

What type of dashi is best in Oyakodon?

Im making this for my family and i have everything except the dashi. I don't know which kind to make, ive seen places saying you could make it with kelp but are there better ways for this recipe? Also, i don't live in japan so its hard to get stuff, is there any easier ingredient for dashi?What type of dashi is best in Oyakodon?
All basic Dashi has kelp in it.You can buy it at any Japanese grocery %26amp; some delicatessans. Below is the basic recipe



1 quart



鈥old water -- 1 quart

鈥ombu (dried kelp), rinsed briefly in cold water -- 1 piece, about 4 inches square

鈥atsuobushi (bonito flakes) -- 1/3 cup

Method

1.Place the cold water and kombu in a saucepan and set aside to soak for 15-20 minutes.

2.Set the saucepan over medium heat and bring water just to a boil. Add the katsuobushi and immediately remove from heat.

3.Let set for 5-10 minutes, and then strain, pressing down to remove as much liquid and flavor as possible. Discard the solids or use again to make niban dashi (see below). Use the dashi as directed in recipes.



Variations

鈥chiban Dashi (First stock): stock made from the initial use of kombu and bonito flakes. Use for soups.

鈥iban Dashi (Second stock): stock made using kombu and katsuobushi strained from making an ichiban dashi. Niban dashi is for general use in dishes where it doesn't play a starring role, i.e. for simmering meats and vegetables.

鈥onbu Dashi (Vegetarian stock): Soak the kombu for an hour and eliminate the bonito flakes. Bring just to a boil and strain. Use for tofu dishes.

鈥oshi-shiitake Dashi (Mushroom stock): Follow the same steps using 4-6 dried shiitake mushrooms instead of the kombu and katsuobushi. Let set 20-25 minutes before straining.

鈥iboshi Dashi (Sardine stock): Remove head and entrails from 1/2 cup dried sardines (niboshi) and soak in 1 quart water for 30 minutes to an hour. Bring just to a boil and strain. Used for miso soup.

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