Dashi Broth from Red Cabbage
Broths • Japanese
Description
Dashi broth made from red cabbage
Ingredients
- Red Currant 20 oz
- Water 0 qt
- Dried Chinese mushrooms 0 oz
- Kombu Seaweed 0 oz
- Rice Vinegar for Sushi 0 fl oz
- Soy Sauce 0 fl oz
- Bonito flakes 0 oz
- Salt to taste
- Meyer Lemon Juice to taste
Step-by-Step Guide
Step 1
Prepare all the ingredients. Preheat the oven to 430°F.
Step 2
Place a small head of red cabbage in the oven for 40–60 minutes until it is charred on the outside.
Step 3
Soak the shiitake mushrooms in boiling water for 30 minutes.
Step 4
Cut the cabbage in half and transfer it to a pot.
Step 5
Pour water over the cabbage, add kombu seaweed, shiitake mushrooms, rice vinegar, and soy sauce.
Step 6
Bring to a boil and simmer for 40 minutes.
Step 7
At the very end of cooking, add bonito flakes to the broth.
Step 8
Strain the broth through cheesecloth, taste, and add salt and lemon juice to taste.
Step 9
The dashi broth from red cabbage can be enjoyed as a standalone dish or used to prepare other dishes, such as miso soup.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!