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.
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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.