Dashi

Advanced Japanese Cuisines Day 2

Day 2 of our Japanese cuisine class was devoted to the utilization of Dashi. Essentially, Dashi is a base stock used in an array of Japanese dishes, especially soup. To read more in depth info about each component of Dashi, click HERE.

The first component added to our dashi was Kombu also called sea kelp. The kombu was placed in tepid water and brought to a boil. Once it began to boil, the heat was reduced to a simmer. We continued to simmer until the kombu was extracted just enough (right before it began to taste fishy) making sure not to stir. Stirring would cause the slimy outer layer of the kombu to create an unwanted cloudiness to the stock. Once fully extracted, the kombu is then removed.

Next comes the bonito. With the flame turned off, the bonito flakes were spread in a layer on the surface of the kombu water. It was then lightly pressed into the water ensuring that all areas were moistened, but the bonito was still floating (in a raft of sorts). Once the flavors were extracted from the Bonito, we poured the liquid through a coffee filter lined strainer. The liquid was cooled down in a container to room temperature and our Dashi was done!

Steamed Fish

Fish Fabrication

We began this dish by fabricating our fish. Our fish were descaled, filleted, and then sliced. the bones were reserved and the head was cut in half down the center and placed with the bones. The bones were salted for 30 minutes. We then poured boiling water over them and then added cold water to rub off any impurities.

Dashi

For the dashi of this dish, we added sake, water, kombu, and fish bones to a pot to boil. on high heat. Once boiling, we removed any skum that rose to the top. Once all scum was removed, we strained out the fish bone from the dashi.

Putting it Together

We began the cooking process by adding equal parts water to cleaned rice in the stone nabe. Seasoned dashi was added and sliced ginger was sprinkles on top of the rice. It was then put on a high flame until it began to steam. Once steamed, the fish slices were laid on top. the lid was quickly closed and the rice was cooked on a low flame. A new seasoned dashi is then added in small amounts to the top of the rice. and cooked until the rice is done.

This is then topped with grated green yuzu zest. The lid is place on top of the rice until it is ready to be served.

In my group, we mistakenly added the seasoned dashi to the rice and caused the rice to have less flavor. A mistake we only realized after it was

Pork Soup

Konnyaku

This gelatinized potato starch is a common ingredient found in many dishes. Some describe it to have an almost rubber texture and fishy smell. This was one of those ingredients many people in America are not too used to (or fond of for that matter). To try and combat this stigma of weird/bad food, we sliced the konnyaku thinly and salted it for around 15 minutes. The salinity helps rid it of the fishy taste. We then boiled it to get rid of salt and the remaining fishiness.

Pork

Uncured bacon was sectioned into 1/3. We used uncured bacon to prevent overpowering of other ingredients. This protein could be replaced with pork belly or any other protein as well.

Vegetables

We went on to thinly slice green onion and rinse them to remove the spicy or overwhelming taste. We also staved strips of burdock root, similar to how one would shave a pencil to a point with a blade instead of a sharpener.

Clear Soup

Shrimp Ball

Shrimp was peeled, removed of its vein, and minced roughly to allow for easier maceration. We continued to break down the flesh to paste in a large mortar and pestle. This same process was used to make fish paste. Egg mayo, salt, starch slurry, fish paste, and shrimp paste were folded together. Dashi was incorporated in small additions (making sure not to over mix).

Once all dashi is incorporated, the mixture is made into large quenelles using a soup ladle and rested on a tray. While they rest, water is boiled with kombu used in the first dashi. Once boiled, the kombu is removed and the heat is turned down to low. The quenelles are dropped into the kombu water and heated until fully cooked.

Vegetables

Spinich is chopped and mushrooms are rinsed and separated into small bitesized cluster. The mushrooms and spinach are then blanched for 1 minute or until tender.

The dish is then put together with the shrimp ball, spinach, mushrooms and finished with a small piece of lemon zest.

Additional- Corn Soup

We also had a delicious corn soup made of pureed corn, dashi, and light soy sauce. This was all brought to a boil and finished in a bowl with chiffonade shiso leaves.

---

Recipe Ingredients and measurements:

https://docs.google.com/document/d/1hyrpdMboUe2H7jd0AdchlQeYef_rAoTdZP7CeGAlt5Y/edit?usp=sharing