Kale and dried sausage dashi
Sunday, 9 May 2021, 21:07. Dashi is a basic ingredient in Japanese cuisine and is normally made from kombu (seaweed) and bonito flakes. This dashi has a real Dutch twist to it as it is made from kale and dried sausage. It has a surprising umami flavour, which is very complex but makes it suitable for a variety of dishes.
Ingredients
| 100 g | kale leaves |
| 100 g | dried sausage |
| 300 g | water |
| 1 piece | white onion |
| — | salt and pepper |
Instructions
Preparation method:
- Cold smoke the kale leaves for 30 minutes.
- Cut the dried sausage into thin slices and dry overnight at 60°C.
- Finely chop the white onion and add all the ingredients together in a saucepan.
- Put the cold stock in a pan and allow it to boil slowly at a low heat.
- Remove the stock from the heat and leave to infuse on the edge of the stove for 60 minutes.
- Pass the dashi through a passing cloth and season to taste.
- Serve the crystal clear dashi hot, but do not allow it to boil.
Serving suggestions:
- Serve as part of a soup amuse-bouche with small garnishes of, for example, bacon, onion, carrots, and tofu.
- Alternatively use as an accompanying sauce, e.g. with a meat, fish, or poultry dish.
- It also can be a basic ingredient to use for other techniques, such as a jelly, foam, or soup.