Green Tomato Dashi Recipe

Green Tomato Dashi Recipe

Dashi Recipe

One thing we love to do here at Paradise is eat, and eat well. Therefore, we want you to eat well too! And to help you along, when we find a great recipe we just can’t help but share.

Today’s recipe is for green tomato dashi, and oh is it a winner!

Dashi is a traditional Japanese cooking stock or soup made most commonly with kombu (edible kelp) and dried fish (i.e. bonito flakes or katsuobushi). It makes for a very flavorful, exotic broth great for soups, poaching seafood, or steaming clams. See what other great uses you can come up with for this savory, umami packed broth.

Green Tomato Dashi: 32oz

  • Water – 18qt
  • Kombu Sheets – 8ea
  • White Soy Sauce – 1/2 C
  • Salt – As Needed
  • Bonito Flakes – 4 C
  • Green Tomato – 1 ea
  • Vegetable Oil – As Needed
  • Black Pepper, ground – As Needed

Directions

  1. Combine water, kombu, white soy sauce, and salt in a large stock pot and bring to a simmer. Cook for 45 minutes.
  2. Remove stock from heat and add bonito flakes, rest for 15 minutes.
  3. Strain stock through a fine mesh sieve and set aside.
  4. Toss tomato in oil, salt, and pepper and smoke for 2hrs at 225*F. It should be very soft and wilted.
  5. While still hot, blend 3 parts dashi to one part tomato until smooth. Thin out with more dashi if necessary.
  6. Strain once more through fine mesh if desired.
  7. Enjoy!

Soup Recipes

A special thanks to Plate Magazine for the awesome recipe.

Thanks for reading along and let us know what awesome uses for the green tomato dashi you found.

 

Cheers!

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