Here’s how I make dashi:
- 4 cups of water.
- 10 grams of kombu (optionally, soaked for 30-60 minutes)
- 15 grams of bonito flakes.
Put the kombu in a pot with the water and bring right up to a boil but don’t let it boil. Remove it, then add the bonito flakes and simmer for about 10 minutes until the bonito sinks to the bottom. Strain and save.
I use dashi for making miso soup, age-dashi tofu, or friend eggplant with dashi sauce. I’ll write about those in other posts.
Cabbage Simmered in Dashi
This was an experiment I tried today that turned out really good.
- Red cabbage, sliced.
- Half an onion.
- Dashi
- Rice vinegar
- Optionally, bonito flakes.
In a pan, cook the onions with some vegetable oil until soft. Add the cabbage and cook for a bit, then add the dashi to cover. Cook until the cabbage is soft, about 10-15 minutes. Splash some rice vinegar in the end. Optionally, you can add some soy sauce. Serve with some bonito flakes on top.
<deleted> 