Wednesday, February 16, 2011

Anchovy dashi

Anchovy dashi is the most versatile soup base for Korean food. It deepens the flavor for soup (gook), hot pot dishes(ggigye). I make the dashi in advance and keep it ready on the refrigerator all the time. It significantly shortens the cooking process in this way.

total 5 sq inches dried kelp (rinsed briefly)
2-3 dried shitake mushrooms
1 small handful dried anchovies

Add dried kelp and dried shitake mushroom in the water. Leave it in the room temperature for a few hours or overnight.

Add dried anchovies and bring it to a boil on medium heat. Once it boils, remove the kelp pieces and continue to slow boil for about 10 minutes. Cool it down and sieve the broth discarding the mushrooms and anchovies. Keep it in the refrigerator or freezer for longer storage.


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