Kombu for dashi.. cook's treat?

mosaica
Bento-ing from: › Vermont › USA
Joined: 11 Mar 2008
User offline. Last seen 3 years 33 weeks ago.

I have a question about making dashi. I make dashi with some regularity, and I put the kombu & bonito in the freezer to make niban dashi, and this makes me happy to be getting good use from these ingredients.

I've also seen recipes where kombu is a main vegetable ingredient. Now, in western cooking, recipes often ask you to make some good stock with, say, carrots & celery & onions, and then they suggest that you throw away these vegetables and put new veggies in your soup. Well, I've learned to always savor those boiled-to-death veggies as a cook's treat, or just as lunch on the soup/stock-making day. I love them with a little salt & maybe a bit of butter or olive oil. Not fancy, but comforting everyday food.

So, I wonder if Japanese cooks use the kombu from making niban dashi for anything like this, a sort of cook's treat or plain home food?

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maki
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Bento-ing from: somewhere › France
Joined: 24 Jan 2007
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Re: Kombu for dashi.. cook's treat?

You can make konbu no tsukudani from konbu you've used for dashi. Just cook them in a mixture of dashi, soy sauce, mirin and a little sugar, with additional katsuobushi; simmer down until the liquid is just about gone. Salty but a delicious filler for bentos, very nice chopped up as onigiri filling.

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mosaica
Bento-ing from: › Vermont › USA
Joined: 11 Mar 2008
User offline. Last seen 3 years 33 weeks ago.
Re: Kombu for dashi.. cook's treat?

Perfect! Thank you very much. I hoped this was the case, so next time I'll try this.

maki
admin
Bento-ing from: somewhere › France
Joined: 24 Jan 2007
User offline. Last seen 2 days 4 hours ago.
Re: Kombu for dashi.. cook's treat?

Actually, I totally forgot that I already have a recipe for the cooked salty konbu: shio konbu recipe. Check it out!

mosaica
Bento-ing from: › Vermont › USA
Joined: 11 Mar 2008
User offline. Last seen 3 years 33 weeks ago.
Re: Kombu for dashi.. cook's treat?

Ooh, that looks good. I am going to start saving my dashi konbu and make the used konbu version. Thank you for remembering!

Pat
Re: Kombu for dashi.. cook's treat?

I tried Maki's shio kombu recipe and it's very tasty, but I remember that it took a long simmering time to turn the kombu soft and transparent. I really like this when they serve it in restaurant. It takes me a long time to save up a batch of kombu :(

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