Authentic Japanese Dashi Broth Recipe: Umami-Loaded Delight

What does dashi actually mean? It is a Japanese fish stock whose two basic ingredients are seaweed and bonito flakes. From this basic stock, various derivatives can then be developed. Thus, this stock is often used for ramen soups or even other sauces. We at food for flexitarians have conjured up a Dashi Beurre Blanc from the stock. Which means something like a light butter dashi sauce. Have fun with cooking.

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Ingredients

Dashi Beurre Blanc 30g Kombu seaweed 30g bonito flakes 50g mirin 50g soy sauce 30g Shiro Dashi 1L of water 100g butter	Celery Puree 500g celery 500ml vegetable stock 125g cream 50g butter A little salt 1 teaspoon curry powder 1 teaspoon turmeric	Potato Chips 3 waxy potatoes 1L of canola oil for frying Salt and pepper
Other Ingredients 300g sea bass fillet 100g edamame 100g baby spinach 1 shallot 1 package of beech mushrooms A little nutmeg Salt and pepper Some oil and butter for frying

Instructions

Dashi Beurre Blanc

For the dashi stock, we boil water with kombu and bonito flakes to 75 degrees. Then we let this stock steep for half an hour. After half an hour we add the mirin, the soy sauce and the shiro dashi.

Bring the whole thing to a boil again at 75 degrees and let it sit for another half hour. Now the stock can be strained. Now add the butter to the stock.

Tip: I like to add some of the butter to brown butter, as this adds a more nutty flavor to the sauce.

Celery Puree

For the puree, peel the celery. Then cut the celery into equal cubes of about two centimeters. In a saucepan, melt half of the butter and sauté the celery in it. Season with salt and then add the vegetable stock.

Now cook until the celery is really soft (about 40 minutes) and most of the stock has boiled away. Just before the end, add the cream, the spices and the remaining butter. Now blend the whole thing with a blender to a smooth puree.

Potato Chips

To make the straw, peel the potato and slice it finely with an Asia slicer. Put the slices briefly in a bowl of water to wash off the starch. Now cut the slices into fine julienne. Heat the oil in a pot to 170 degrees. Then fry the potatoes until golden brown. Drain the finished straw on a paper towel and season with salt and pepper.

Further Instructions

Simply season the fish with salt and pepper and then fry in a pan with hot oil on the skin side until crispy. For the spinach, peel the shallot and cut it into fine brunoise. Then heat some butter in a pan and sauté the shallot until translucent. Add the spinach and let it fall together. Season with salt, pepper and nutmeg. Sauté the edamame and the beech mushrooms in a pan with a little butter and season with salt and pepper.

Now arrange all components on a plate and enjoy.

Resumé

Amazing broth. A somewhat more elaborate dish for which they should plan in any case half a day production. But the end result is worth it, which is not only visually something makes, but also tastes super delicious.

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