Dashi Broth from Red Cabbage
⏳ Time
2 hours
🥕 Ingredients
9
🍽️ Servings
4
Description
Dashi broth made from red cabbage
Ingredients
- Red Currant - 17.6 oz
- Water - 1 qt
- Dried Chinese mushrooms - 1.1 oz
- Kombu Seaweed - 0.7 oz
- Rice Vinegar for Sushi - 0 fl oz
- Soy Sauce - 0 fl oz
- Bonito flakes - 0.2 oz
- Salt - to taste
- Meyer Lemon Juice - to taste
Step by Step guide
Step 1
Prepare all the ingredients. Preheat the oven to 428°F.
Step 2
Place a small head of red cabbage in the oven for 40–60 minutes until it is charred on the outside.
Step 3
Soak the shiitake mushrooms in boiling water for 30 minutes.
Step 4
Cut the cabbage in half and transfer it to a pot.
Step 5
Pour water over the cabbage, add kombu seaweed, shiitake mushrooms, rice vinegar, and soy sauce.
Step 6
Bring to a boil and simmer for 40 minutes.
Step 7
At the very end of cooking, add bonito flakes to the broth.
Step 8
Strain the broth through cheesecloth, taste, and add salt and lemon juice to taste.
Step 9
The dashi broth from red cabbage can be enjoyed as a standalone dish or used to prepare other dishes, such as miso soup.
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