Japansk suppekraft (Dashi)
Dashi is a Japanese soup stock which forms the base of many dishes. The oarweed infuses the water with its smoky umami flavour, and the Lofoten Umami provides a complexity that lends itself very well to Asian-inspired cuisine. Not only that, but dashi is incredibly quick to make – taking under an hour from start to finish. You don’t need to spend 48 hours simmering bones to get a delicious broth when you have seaweed to hand! Use dashi to create all sorts of stews and soups, or you could even whisk it with flour to make Japanese savoury pancakes (okonomiyaki).
Makes 8 portions
Ingredients:
2 litres water
25g dried oarweed
2 tbsp Lofoten Umami
Directions:
1)
Put the water in a large saucepan and add the oarweed. Let stand for 35 – 45 minutes, then bring to a boil over a medium heat. When the water is boiling, remove from the heat, and remove the oarweed using a slotted spoon.
2)
Add the Lofoten Umami to the stock, and return to a low heat. Simmer gently for 5 minutes, then remove from the heat once more and allow to stand for 15 minutes.
3)
Strain through a muslin-lined sieve if you want a clear stock, or skip this step for a more textured dashi.
If you enjoyed making dashi, why not try this recipe for winged kelp salad with noodles and prawns?
Oppskrifts produkt
Det er furikake, med en nordlig vri! Lofoten Umami er en blanding av butare, søl, sesamfrø og autentisk Lofoten tørrfisk – arktisk torsk tørket naturlig i havbrisen etter tradisjonelle metoder. Lofoten tørrfisk har status som beskyttet geografisk betegnelse, noe som setter den i samme klasse som champagne. Dette er et unikt deilig krydder som innkapsler historien og fremtiden til Lofotens mattradisjoner.
117kr – 156kr
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