6 servings
Ingredients:
1 canned Chilean abalone ( 6 units)
Daikon
1 piece of kombu (about 2-3 inches)
katsuobushi (bonito flakes)
Seasoning:
schichimi togarashi ( japanese red pepper mix), mirin, ponzu sauce.
1.Stimmer canned abalone for 30 minute, wait until it cools down and open and save the juice from the can.
2. Boil cut daikon in Dashi stock ( see below on how to make Dashi broth, add abalone juice to the broth.
3. Stimmer the daikon in dashi stock for about 10 minutes
4. Place the daikon in a service plate, add abalone on the top and drizzle with the seasoning.
How to make easy dashi stock at home.
Dashi is a fundamental ingredient in Japanese cuisine, and it's a simple stock made from kombu (dried kelp) and katsuobushi (dried bonito flakes). Here is a recipe to make easy dashi stock at home:
Ingredients:
- 1 piece of kombu (about 2-3 inches)
- 2-3 cups of water
- 1/2 cup of katsuobushi (bonito flakes)
Instructions:
- Rinse the kombu under cold running water to remove any dirt or salt.
- Place the kombu in a pot with the water and let it soak for about 30 minutes. Do not boil the water, just let it steep.
- After 30 minutes, heat the pot over medium heat until the water comes to a boil.
- Once the water reaches boiling point, remove the kombu from the pot and discard it.
- Add the katsuobushi to the pot and turn off the heat. Let the katsuobushi steep for 3-5 minutes.
- After 3-5 minutes, strain the dashi through a fine-mesh sieve into a bowl or container.
- Use the dashi immediately or store it in an airtight container in the refrigerator for up to a week.
That's it! Your homemade dashi is ready to use in your favorite Japanese dishes such as miso soup, noodle soup, or as a flavor enhancer in sauces and dressings.