和だしのさまざま。
2016/03/29
和だしのさまざま
つけだし
| 材料 | ： | 昆布 | |
| 取り方 | ： | 利尻昆布(蔵囲い)を半日から一晩水につけ、約55℃で1時間ほど煮出す。 表面にうま味成分がついているので洗わないという人もいるが、長時間かけて十分にうま味を引き出す。 |
混合だし
| 材料 | ： | 昆布 削り節 | |
| 取り方 | ： | 昆布は水に～6時間ほどつけておいてから火にかけ、55℃を超えたら昆布を取り出す。沸騰して火を止めてから削り節を入れ、しばらく蒸らしてから静かにこす。 利尻昆布とまぐろ節の組み合わせ。 |
精進だし
| 材料 | ： | 昆布 煎った大豆 干し人参 干し大根 干し椎茸 かんぴょうなど | |
| 取り方 | ： | 干し椎茸は汚れを取ってさっと霜降りにし、かんぴょうは塩でもみ洗いし、塩抜きをする。材料を鍋やボウルなどに入れて熱湯を注ぎ、そのまま2時間ほどつける。特に煮出す必要はない。 |
くさだし
| 材料 | ： | 鯛のアラ、昆布 | |
| 取り方 | ： | 鯛のアラを焼いて昆布とともに炊き出したもの。アラをあぶることで香ばしさが加わる。 生の魚と昆布を合わせたものにうしおがある。 |
かつおだしの取り方
I usually make sufficient amount of katsuo dashi twice a week. It’s not so much of a trouble with this frequency of work.
If you think that in spite of your preference, making katsuo dashi requires a lot of effort, try the recipe once and you will know that it’s worth it. Above all, your dishes will become wonderfully delicious and if you have the katsuo dashi ready, it’s very efficient while cooking.
●Ingredients
- Konbu (dried kelp) … 1% of the amount of water
- Katsuo-bushi (dried bonito flakes) … 1% of the amount of water
●Preparation
1. Prepare the katsuo-bushi and konbu
Use thinly sliced katsuo-bushi. (Thick sliced ones take time to bring out the taste, so we will not use it this time.)
If possible, place the konbu in water and let stand for 30 minutes beforehand to bring out the taste smoothly.
Prepare a cloth or a kitchen paper and a sieve to strain immediately when the dashi is ready.
* If you don’t have the time to soak the konbu in water, make sure that you simmer the konbu dashi slowly as shown in process 2.
2. Place the konbu dashi over heat
After soaking the konbu in water, place the saucepan over medium or lower heat and simmer for 10 minutes until it almost begins to boil. Adjust the heat to do this. It is important to bring out the good taste of konbu by heating up slowly.
The konbu will become soft after simmering for 10 minutes. When you sink your nail into the konbu, it goes into the center easily. When small bubbles appear in the saucepan and it begins to boil, check the taste of the konbu dashi. If it’s ready, take out the konbu.
* Make sure that you do not boil the konbu dashi wihile the konbu is inside the saucepan, otherwise the smell of konbu will become too strong!
3. Making the katsuo dashi
First boil the konbu dashi shown in process 2. Then pour one scoop of water in the saucepan with a ladle or turn off the heat to stop the dashi from boiling for a while. When it stops boiling, add the katsuo-bushi and turn on the heat again. Wait until it comes to a boil.
The time to simmer the katsuo-bushi changes according to its use.
(1) When using for clear soup, simmer for 1 to 2 minutes and then strain through a sieve so as not to bring out the unfavorable taste of katsuo-bushi.
(The dashi will come to a boil in less than a minute. Lower the heat and remove the scum from the surface with a ladle. If it tastes good, turn off the heat).
(2) When using for other dishes or for miso soup, simmer for about 5 minutes over low heat slowly. Remove the scum and strain through a sieve.
(This will bring out the strong taste of katuso-bushi. Check the taste and turn off the heat).
When you strain the dashi, be careful not to move the saucepan around. If you strain gently, the katsuo-bushi will stick to the inside of the saucepan. Be extra careful not to squeeze the katsuo-bushi when making a clear soup.
