4tblsBonito flakesyou can add much more, up to 2 cups. Its s specific taste so start with little portions.
Black pepperto taste
20gShiitake mushroomsfresh or dried. If you use dried soak them for at least couple of hours before adding to the broth.
150gEnoki mushrooms150g Enoki mushrooms
2lime JuiceJuice of 2 limes
1tbsplight soy sauce
2tbspsesame oiltoasted sesame oil
boiled eggSoft boiled egg
Clean kombu with a damp cloth/kitchen towel, but make sure you keep white powder – this is your ‘umami. Make small cuts on both sides of kombu.
Soak kombu in water for 1hr, then heat over medium heat. As soon as water starts boiling, remove kombu.
Add bonito flakes, simmer for couple minutes then turn off the heat and leave for another 5 minutes.
Strain the broth through sieve. Use kitchen towel if you want to make it very clear.
You can keep dashi for about 3 days in the fridge or freeze it for up to 3 months.
Miso Chicken Broth
Heat 2tbsp of sesame oil in the pot
Add ginger, garlic, galangal – stir on a medium heat until light golden. Add turmeric, black pepper. (Add ginger, turmeric and galangal to taste. These are optional and have distinctive taste – so add as you feel fit. However they do add a nice Asian heat to the broth.)
Add shiitake mushrooms, dashi and chicken stock, bring to boil.
Add miso, soy sauce (taste the saltiness – check if you need more/less soy sauce). Squeeze juice of 1 lime. Leave on a low heat for 20mins.
Baked Enoki mushrooms
Chop the roots off. Separate mushrooms.
Add a little sesame oil, soy sauce
Bake in the oven at 200C for 15-20mins, mixing from time to time until golden.