The Sauce: Dashi – Number One Dashi made with kombu and bonito flakes infuses these flavors into a potent stock for Japanese cooking.
‘Great Sauces Transform Good Food into Gourmet’
Once seated at a Japanese restaurant, besides polite bows and subtle smiles, you’ll usually be sipping a warm bowl of Misoshiru. It’s made with dashi, miso, wakame, tofu and fresh green onion.
Sea farmers have grown wakame, a sea vegetable, in the ocean for hundreds of years. It’s viagra sales canada rich in calcium, iodine, thiamine and niacin. It’s a source of omega-3 fatty acids so it’s good for you. Basically a seaweed, it has a subtle sweet flavor and a slightly slippery texture. It’s dried in very small pieces and quickly expands when reconstituted. I love it because it stores well so I keep a package in my pantry.
Along with small cubes of tofu and floating fresh green onion slices, the dashi stock with miso paste is the characteristic base of this Japanese soup. It’s easy to make at home so don’t wait to go out.
You may also enjoy Sesame Shrimp with Miso Dipping Sauce, Chicken Stock, Beef Stock, Sushi on the Fly, Thai Chicken with Fresh Basil, Vietnamese Kebobs with Dipping Sauce, Shrimp and Pork Balls with Spicy Lime Sauce, Nigiri Fruit Sushi, Pearl Balls with Ponzu Dipping Sauce, Number One Dashi and Yakitori.
1 of 3 part series ”Land of the Rising Sun”. Part 2 Cucumber Salad, Part 2 Salmon and Noodles with Dashi cialis and bph mechanism of action Sauce. More on Dashi.
Prep Time: 3 Minutes | Cook Time: 8 Minutes | Yield: 6 Servings | Level: Easy
Special Equipment – medium saucepan
1 Wrap the tofu in a paper towel and set aside to absorb the liquid.
2 Warm dashi in a saucepan over medium heat but don’t boil.
3 Place the miso in a small strainer and submerge halfway in the dashi. Use chopsticks or a small spatula to stir the miso until it flows throw the sieve. Make sure the dashi doesn’t boil after the miso has been added. It will change the flavor of the soup.
4 Add the wakame. Slice the tofu in small cubes and add to the saucepan. When the tofu floats and the wakame is rehydrated, turn off the heat.
Serve in small bowls garnished with green onion slices.
Using paper towels to absorb excess liquid helps the tofu absorb more soup stock and improves the flavor.
Use red or white miso or a combination of both. Red is more potent and white is more subtle.
Don’t let the dashi boil once the miso has been added. If necessary, remove the pan from the heat.
Serve with Japanese cuisine such as Sesame Shrimp with Miso Dipping Sauce, Sushi on the Fly, Shrimp and Pork Balls with Spicy Lime Sauce, Nigiri Fruit Sushi, Pearl Balls with Ponzu Dipping Sauce and Yakitori.
sushi, tempura, tonkatsu and beef teriyaki.
- Exchange green onion for some finely diced red bell pepper.
Cook with Sauces
Written by viagra discount card Helen Horton
Photographs by Helen Horton
Updated: October 21, 2013