インスタントガストロノミー｜南禅寺HARADAさん Vol.1

Instant Gastronomy | Nanzenji HARADA Vol.1

〜 EAT FOR DASHI 〜
<The best way to extract dashi>



A special by Nanzenji HARADA, who was a guest at ``Instant Gastronomy,'' a dining event where you can easily experience delicious and emotional cooking using HEGE, which can fry, boil, and cook in one dish. Recipe.

This time, we'll be delivering a special edition titled Vol.1 and Vol.2.


Items used | φ250 Open Fire Pot

Ingredients

  • Kombu 50g (Recommended: Ma-kombu)
  • Bonito flakes 100g
  • Water (recommended: soft water like Minami Alps Natural Water)

How to make it

  1. Fill HEGE with water to the brim, bring it to a boil once, then turn off the heat.
  2. Add the kombu and let it steep for 10 minutes. Remove the kombu afterward. (Kombu can be used for making second dashi, so keep it in a separate container.)
  3. Remove any small pieces of kombu and bring the water to a boil again. After it boils, turn off the heat.
  4. Add the bonito flakes, gently press them down with a ladle to ensure they are fully submerged, and remove them all after 3 minutes.
    *Note: Bonito flakes can also be used for the second dashi, so put them in a separate container like the kombu.


〜 EAT FOR DASHI 〜
<The second extraction of dashi>


material

  • Kombu (used for the first dashi)
  • Katsuobushi (used for the first dashi)
  • Water 1,000cc (recommended: soft water, such as Minami Alps natural water)

How to make it

  1. In HEGE, add 1,000cc of soft water (Minami Alps natural water is recommended) to the pot with the kombu and katsuobushi, and boil over medium heat for 30 minutes.
  2. Remove the used kombu and katsuobushi, and it's ready to use.


*You can use it for miso soup, oden broth, and even for udon. When serving udon, please season the broth itself with salt, soy sauce, or miso according to your preference.

The remaining bonito flakes and kombu seaweed are...

  • Combine the bonito flakes with umeboshi (pickled plum) in a bag and knead them together to make "katsubushi umeboshi.
  • Cook the kombu together with sansho pepper, soy sauce, miso, sake, or other ingredients to make tsukudani (simmered dish).

 

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