Gastronomixs

Vegan dashi based on celeriac ‘katsuobushi’

This recipe is the perfect substitute for a classic dashi. It's quite a process to prepare, but the result is certainly worth the effort!

Vegan dashi based on celeriac ‘katsuobushi’

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Ingredients

1

 

celeriac

2%

 

salt

1

litre

water

10

g

kombu

Preparation method

  • Thoroughly rinse the celeriac and wash off any sand.
  • Grate the celeriac, peel and all.
  • Weigh the celeriac and add 2% salt according to the weight.
  • Pull vacuum completely and leave to ferment at room temperature for at least seven days.
  • Dry at 70°C for 30 minutes on a silicone mat, so that the liquid adheres to the celeriac.
  • Smoke in a smoker with oak wood chips until the celeriac is completely infused with a strong, smoky flavour.
  • Dry the celeriac at 60°C for twelve hours.
  • Store in an airtight container or in vacuum sealer bags.
  • Place 1 litre of water in a pan and add 45 grams of the celeriac katsuobushi and 10 grams of kombu and heat to 95°C. Leave to infuse for half an hour and process further.

Serving suggestions

  • You could use any offcuts from the celeriac and finely chop it up instead of grating it.
  • As a basis for a vegan miso soup or as a replacement in preparations using dashi.

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