 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Created by Bay Area cookbook author Eric Gower, this ultraquick and unusual version of Japanese dashi (soup stock) delivers a serious umami punch, made even tastier by the addition of Darjeeling tea leaves. Use it as a base for a quick soup-it's very good with slices of the mushrooms you used to make the dashi, plus a curl or two of aged pecorino romano cheese. Or use it to deglaze pans for sauce, or to make insanely delicious rice (use half water, half Darjeeling dashi). Ingredients:
2 tablespoons dried tomatoes |
1/2 ounce dried shiitake mushrooms |
1 tablespoon soy sauce |
4 teaspoons honey |
1 1/2 teaspoons aka (red) miso |
1 tablespoon darjeeling tea leaves |
1/2 teaspoon salt |
Directions:
1. Combine tomatoes, mushrooms, soy sauce, and honey with 1 qt. water in a medium saucepan and simmer 5 minutes. Turn off heat and whisk in miso, tea leaves, and salt; let steep 5 minutes. Strain through a fine-mesh colander (save shiitakes for another use, such as fried rice, pasta, or in the dashi for soup). Let cool. Dashi keeps, chilled, in a large glass jar for up to 1 week.
|
|