Dashi – Japanese kombu seaweed broth
Today we’re sharing a recipe from Alexander Herrmann’s new cookbook - "Because it’s simply healthier": Dashi - Japanese kombu seaweed broth. The dish was prepared using the pots from our Original-Profi Collection®.
The Original-Profi Collection® from Fissler, developed by professionals for ambitious cooks, offers a versatile range with the right pots and pans for every use. All products are made in Germany and, thanks to their durability and energy efficiency, designed to be completely sustainable.
Enjoy trying it out!
Ingredients
| 3 | dried kombu seaweed (30 g; available in the Asian food aisle) |
| 1.5 l | cold water |
| 4 | Shallots, unpeeled and halved lengthwise (140 g) |
| 200 g | Celeriac, washed, peeled and cut into 2 cm pieces |
| 100 g | Carrots, peeled and cut into 2 cm pieces |
| 4–6 | dried shiitake mushrooms (10 g), broken into large pieces |
| 1 | piece of Parmesan rind (25 g) |
| Also: Twist-off jars – sterilized in boiling water |
Instructions
Step 1 of 3:
Wipe the algae with a soft, slightly damp kitchen cloth. Place in a pot, cover with 1.5 l of cold water, and leave to soak covered for 6 hours.
Step 2 of 3:
Meanwhile, roast the shallots cut-side down in a Frying Pan without fat for about 5 minutes until dark. Add the shallots, celery, carrots, mushrooms, and Parmesan rind to the algae water. Bring everything to the boil and let it simmer uncovered over low heat for 30 minutes.
Step 3 of 3:
Then strain the mixture through a fine sieve and pour into hot sterilized preserving jars in suitable portions. Seal the jars, leave them upside down for 5 minutes, then turn them over again and let them cool completely. Place the jars in the fridge. The algae stock will keep for 3–4 weeks this way.
Tipp:
The so-called umami flavour of this fantastic base stock gives every dish that special something. Prepared this way, the stock tastes rather bland when enjoyed on its own, as no salt, spices, or herbs are used. It is only when used to enhance a dish that this base stock works true wonders.
