SAUCEAWORLD COOKING RECIPE

JAPANESE. SEAFOOD STOCK ("Dashi")

Schedule time
40 minutes
Origin
Japan
Recommended time to eat
Use for clear soups
Recommended for
All peoples.
Accompanied drink
Raw material
Composition(Per 100g. or 3.5 oz)
Energy 13 Kcal, Water 92.8 %, Protein 3.2 %, Fat 0.13 %, Non-Fibrous 2.3 %, Fiber 0.24 g, Ash 1.27 %, Calcium 32.2 mg, Phosphorus 40.5 mg, Iron 0.35 mg, Sodium 147 mg, Potassium 378 mg, Retinal - mg, Carotene 20.1 micron g, Retinal Potency 11 IU, Thiamin 0.029 mg, Riboflavin 0.027 mg, Niacin 1.72 mg, Ascorbic acid - mg.
The smoked dried bonito flakes and dried kelp extracts completely, First stock.
Compositionwas calculated using the Standard Tables of Food Composition in Japan.
Message from the Chef
This is the basic stock of Japan. There are 2 kinds of seafood stocks made smoked dried bonito flakes and dried kelp, First stock is used in clear soups and steamed egg dishes, Second stock is used in soup, Japanese Noodles stock, Braised vegetables.
Seafood stock decays is early.
How does make Smoked dried bonito(see photograph).
1. Removes the backbone of fresh Bonito
2. Boils 1. for 2 hours
3. 2. cooling
4. 3. soaks in cold water
5. 4. removes the bones and fat
6. 5. smoking house for 30 minuts
7. 6. arranges
8. 7. smoking house for 2 hours, It dry up at 1 night, It repeats from 10 to 15 times
9. 8. arranges
10. 9. makes dry up for 2-3 days, adheres to Boito in the mold
11. 10. repeats from 4 to 6 times
12. 11. is firm like stone
How does make dried bonito flakes(see photograph)
1. Smoked dried boniyo shaves with the plane
How does make dried kelp(see photograph)
1. Kelp receives the sea more than 40 degrees of north latitude, It harvest delicious kelp in the winter
2. The kelp is propagating on the bottom of the sea, It cuts with the long sickle from the boat
3. 2. dry up on the sandy beach
Ingredients(Serves 1Kg or 2.2 Lba)
50g or 1.73 oz. Dried kelp
40g or 1.4 oz. Smoked dried bonito flakes
1000g or 2.2 lbs. Water
1090g or 2.4 lbs. Total
1000g or 2.2 lbs. Yield
Directions
First stock
1. Wipes the surface of the kelp lightly with the washcloth
2. Water into the soup pan, add 1.
3. Kelp soaks in water in 20 minutes
4. Then heat uncovered and just before the water boils, kelp takes out
5. Add the bonito flakes
6. When stock boil, then stop the heat
7. 6. Wait 3 minutes
8. 7. Filters
9. 8. cooling
10. 9. Keep in the refrigerator for about 2 days

Second stock
1. Add first stock materials into the soup pan
2. Add 500cc water into the 1.
3. Then boil uncovered 2. And continues for 15 minutes
4. 3. Stop the heat
5. Add 10g new smoked dried bonito flakes
6. 5. Waits 3 minutes
7. 6. Filters
8. 7. Cooling
9. 8. Keep in the refrigerator for about 2 days

Photos
@@Top left: Whole smoked dried bonito, Top right: Smoked dried bonito flakes, Bottom left: Dried kelp.


24 Nov. 1997