Gastronomixs

Kale and dried sausage dashi

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.

Creation by Emiel Kwekkeboom, student at Cas Spijkers Academie, Twente, the Netherlands.

Kale and dried sausage dashi

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Ingredients

100

g

kale leaves

100

g

dried sausage

300

g

water

1

stuk

white onion

As needed:

 

salt and pepper

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.

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