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| Vegetarian Dashi
(Pareve) Dashi is the magical broth that is at the core of Japanese cuisine every bit as much as veal stock is to classical French cooking. The broth is made from dried bonito flakes. While bonito a�� a variety of tuna a�� is, in and of itself, a kosher fish, the processed flakes are (generally) not. At least I have found no kosher brand. Happily, though, this vegetarian dashi is quite an adequate substitute. 12 inch strip of konbu 1 pound onions, chopped A� pound celery, chopped A� pound carrots, chopped 1 bulb fennel, chopped 2 leeks (white part only), washed and chopped 1 whole head of unpeeled garlic, cut in half 3 inch piece of ginger, sliced 8 whole dried shiitake mushroom, soaked in cold water for 3 hours 1 tablespoon black peppercorns 3 tomatoes, quartered 1. Make the dashi. Place all ingredients in a stockpot with 4 quarts of water. Bring to a boil over high heat. Reduce the heat and simmer for 30 minutes. Strain the stock. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By MAGARDINER@.... |