bonito

How to make dashi, a fundamental Japanese soup stock.

Basic Japanese Dashi Recipe

(2L) water

(30 grams) dried kombu (see note)

(30 grams) packed dried bonito flakes (katsuobushi, see note)

Combine water and kombu in a medium saucepan. Bring to a bare simmer over medium heat. Remove from heat and add bonito flakes. Let stand for 5 minutes. Strain through a fine mesh strainer and discard kombu and bonito, or reserve to make a second, weaker batch of dashi. Dashi can be stored in the refrigerator for up to 1 week.

You know that old adage, you can't judge a book by it's cover? Well, when it comes to cookbooks the rule might not be so hard and fast. Case in point, the stunning Salmon Hot Pot that graces the cover...

Salmon Hot Pot Recipe | Cook the Book

dashi

shiro miso

mirin

onion

green cabbage (about

potatoes

(about 1/2 pound) firm tofu, cut into 4 pieces

harusame (mung bean glass noodles),

negi (Japanese onion),

shiitake mushrooms (about 8 pieces), stemmed

salmon fillet, halved lengthwise and sliced into 1/2-inch-thick pieces

shungiku leaves,

salmon roe,

Sansho,

Prepare the broth by combining the dashi, miso, and mirin in a bowl, whisking to blend well; reserve.

Place the onion slices on the bottom of a hot pot and randomly pile the cabbage and potatoes on top of it.  Pour in the reserved broth.  Cover the pot and bring to a boil over high heat.  Decrease the heat to medium and simmer for 3 minutes.

Uncover the pot, and place the tofu, harusame, negi, enoki mushrooms, and shiitake mushrooms on top of the other ingredients, arranging each in a separate, neat bunch.  Cover the pot again and simmer for 5 minutes more.

Uncover the pot and arrange the salmon slices on top of the other ingredients.  Simmer until the salmon is cooked through, about 5 minutes more.  As the fish cooks, use chopsticks at regular to separate the slices and press them into the broth so they heat through evenly.  Add the shungiku leaves and simmer for 1 minute more.  Garnish with a sprinkle of salmon roe, if using, over the pot.

Transfer the hot pot to the dining table.  Serve the ingredients together with the broth in small bowl, accenting with the sansho.

Suggested side dish: Individual bowls of steamed rice.

Te enseñamos a preparar de manera sencilla la receta de atún con tomate, con ingredientes, tiempo de elaboración y fotos de los pasos

Atún con tomate, receta de mi abuela

Atún fresco

Tomate triturado

Cebolla

Pimiento verde italiano

Diente de ajo

Harina de trigo

Aceite de oliva virgen extra

Sal y pimienta al gusto

Azúcar

La mejor receta de marmitako de bonito a fuego lento. Cocina vasca, fácil, sencilla, tradicional y de la abuela con elaboración, fotos, consejos e...

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1kg Bonito

Patatas

Zanahoria

Dientes de ajo

1l Caldo de pescado o fumet

Vino blanco

Pimentón dulce

Pimiento choricero

Guindilla

Salsa de tomate

Laurel

Dashi is the foundation for Japanese cooking and essential for any miso soup, noodle soup, congee or gravy recipes. This dashi recipe is super simple using just 3 ingredients; kombu, bonito flakes and water.

Easy Dashi Recipe with Kombu and Bonito

g Kombu

g Bonito Flakes Katsuobushi

L fresh water

Te explicamos paso a paso, de manera sencilla, cómo hacer la receta clásica de bonito con tomate. Tiempo de elaboración, ingredientes,

Receta clásica de bonito con tomate, porque no hace falta complicarse para comer bien

Bonito

1count Pimiento verde

2count Diente de ajo

1count Guindilla de Cayena

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Las 24 mejores recetas de escabeches de Directo al Paladar

Sardinas frescas

1count Limón

milliliters Aceite de oliva

milliliters Vinagre de sidra

Tomate frito casero

Perejil fresco

Tabasco rojo

This wonderful Basque fish stew has a name that translates as ‘from the pot’. A  traditional fisherman’s meal, here made with bonito, but you can also use tuna.

Marmitako (Basque fish stew)

head and bones of the bonito (see below),

olive oil

leek, roughly chopped

carrot, roughly chopped

garlic, very finely chopped

onion, roughly chopped

bay leaf

garlic cloves, crushed

onion, very finely chopped

Italian red pepper

200 grams/7 ounces padron pepper, very finely chopped

chilli,

plum tomatoes, grated, to make a sauce

choriceros

200 milliliters/7fl oz Txakoli (a Basque wine), or other dry, slightly sparkling white wine

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Basic Japanese Dashi Recipe

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