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pan seared salmon on dashi broth

my salmon seasoned with togarashi seasoning served with sushi rice, steamed bok choy, baby corn over home made kombu dashi...


"Dashi is a family of stocks used in Japanese cuisine. Dashi forms the base for miso soup, clear broth soup, noodle broth soup, and many simmering liquids to accentuate the savory flavor known as umami. Dashi is also mixed into the flour base of some grilled foods like okonomiyaki and takoyaki." -- Wikipedia
The simplest dashi is vegan, made from cold-brewing kombu, while stronger versions are created by squeezing the flavor out of bonito flakes (katsuobushi), dried sardines, dried shiitake mushrooms, dried shrimp, dried scallops, adzuki beans, and/or toasted soybeans. -- bonappetit


© Faisal Hoque