Kombu Tsukudani (Japanese Simmered Kombu)
Kombu Tsukudani (Japanese Simmered Kombu)
Oct 28, 2021
thefoodietakesflight.com
18K views · 63 reactions | #KOMBU Oil: a uniquely delicious component in the Vestry Kitchen - making it is a multi-step process in which great care is taken. But one step is the most important: „Toasting the kombu over binchotan before making it into an oil is the key to get its nutty flavor and heady perfume,” says Chef Shaun Hergatt (@shergatt).  @vestrynyc #nyc  @shergatt #thebestchefawards | The Best Chef | Facebook
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Full recipe by @ericjoonho 1 (5-inch) square kombu (dried kelp) 1 tablespoon sake 1 tablespoon mirin 5 grams wakame (dried seaweed), crushed (¼ cup) 2 cups loosely packed katsuobushi (often labeled “bonito flakes”) 1 (14-ounce) package silken tofu, drained ¼ cup miso (white or red; see Tip), plus more to taste 1 large scallion, thinly sliced Step 1 Make dashi, the soup base, by soaking kombu in 4 cups cold water for 15 minutes in a medium pot. Add the sake and mirin and bring to a simmer over hi
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