|
11-11-2006, 10:51 PM
Dashi recipe :
Ichiban Dashi (1st dashi)
Ingredients:
10 cm square of konbu (10g dried kelp),
10-20 g dried katsuobushi,
5 cups of water.
Wipe surface of kelp, removing dirt and sand by slightly damp kitchen towel.
Place water and kelp into pot, heat them on middle (rather low) flame.
Remove kelp when kelp comes up on surface. If you boil dashi, it becomes slimy and murky.
Just before it comes to a boil add katsuobushi at once, after 10 seconds turn off flame.
Prepare strainer covered with thin cloth on top.
When katsuobushi are sinking down place it on the strainer. Reuse the ingredients for 2nd dashi.
And for Ramen just keep the dashi hot on a side while cooking the udon noodles. Once the noodles are ready, stain them and dump them in the bowl, pour hot dashi over and finally add your favorite topings and soy sauce.
Enjoy Ramen Noodles, brother ^_^
"Men, I do not order you to fight; I order you to die". ~ Mustapha Kemal at the Battle of Gallipoli
|