12.28.07
Miso obsession
I don’t know whether it’s evident, but I’m in the grip of a new interest/obsession: miso. The book from the library, a couple of used books on miso, a miso cookbook (early birthday present), shopping around for refrigerated (i.e., not pasteurized; i.e., living culture) miso of various types, making my own dashi today:
Kombu, Shiitake & Bonito Flake Dashi (Japanese Noodle Broth)
Serves 4 | Prep Time 0:02 | Cook Time 0:051 piece Kombu, 4 inches long
1/4 cup Bonito Flakes
4 cups water
1/4 cup dried Sliced Shiitake MushroomsPlace the kombu and water in a medium saucepan, cover and bring to a boil. Reduce the flame to medium and simmer for 4 to 5 minutes. Turn off the flame and add the bonito flakes. Let sit for 3 to 4 minutes. Strain our the kombu and bonito flakes and return the liquid to the saucepan. Add the shiitake, cover and simmer 5 minutes.
The dashi is now ready to season with any Soy Sauce or any Miso. After seasoning, the broth is delicious served over any Udon or Soba.
Nutritional Info: per serving: 7 Calories, 0g Fat (0% calories from fat), 2g Protein, 5g Carbohydrate, 0g Fiber, 0mg Cholesterol, 55mg Sodium
