For the soy milk ramen recipe, click here.
Vegetarian dashi: (2 person)
1 1/2 cup water
1 piece Kombu (about 5cm X 10cm)
2 dried shiitake mushroom
Instructions
1. In a small pot, soak kombu & mushroom with water for at least 30mins, 3 hours is optimal
2. When it is ready to make dashi, turn on the heat on low, slowly bring kombu & mushroom boil
3. Before the dashi is about fully boiled, remove kombu & mushroom
Note: If you do not remove the kombu, the dashi will become bitter
4. Remove the white foam on the surface
Set aside
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Non-vegetarian dashi: (2 person)
Ingredients
5g kombu (about 2.5cm X 2.5cm)
7g dried bonito flakes
1 cup water
Instructions
1. Use a damp cloth, gently remove the white powder on the surface of kombu
Do not rinse it!
2. If you make double portion of this recipe, cut the kombu into 2
3. Soak the kombu for at least 30mins, 3 hours is optimal (up to half day), so that the flavor releases better
If no time, skip this step
4. In a small pot, bring the kombu with water to boil at low heat
5. Before boiling, remove kombu and keep it in a bowl for making furikake (see bottom)
Note: do not leave it in the water or the dashi will become bitter
Remove white foam on the surface if there is any
Turn off the heat and let the kombu water cool down
5. Add dried bonito flakes in the kombu water, turn on the heat at low & slowly bring it back to boil
Remove white foam on the surface if there is any
6. When it starts boiling, reduce the heat and let it simmer for 30 seconds, then turn off the heat
Leave it for 10mins so that the bonito flakes will sink at the bottom
7. Place a sieve lined with a paper towel over a bowl, drain the dashi through it
Gently squeeze the paper towel to drain excess dashi into the bowl
8. Do not throw away the bonito flakes & kombu, you can make furikake (rice seasoning) to accompany rice! It can be a simple meal for lunch :)
Furikake recipe - click here to get it!
Enjoy!
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