SANUKI SEA STOCK
_(Iriko Dashi) Editor's note: The recipe and introductory text below are adapted from Elizabeth Andoh's book_ Washoku: Recipes from the Japanese Home Kitchen. _Andoh also shared some helpful tips exclusively with Epicurious, which we've added at the bottom of the page. This recipe originally accompanied Thick White Noodles in Soup, Topped with Eggs and Scallions and Cold Noodle Salad with Ponzu Sauce._ In the Sanuki region of Shikoku Island, noodle soup stock is typically made from dried sardines called iriko, in combination with dried kelp (kombu), and dried black mushrooms (hoshi shiitake). Some Sanuki stocks are enriched with bonito flakes (katsuobushi) and if you prefer a smoky flavor to your broth, I suggest you add these flakes, too. All the dried foodstuffs used to make stocks are rich in naturally occurring glutamates and provide intense flavor to the soup.
Provided by Elizabeth Andoh
Yield Makes about 1 quart
Number Of Ingredients 5
Steps:
- Place the dried sardines, kelp, and dried mushrooms in a deep pot and cover with the cold water. Place the pot over medium-high heat and wait until small bubbles appear around the rim before adjusting the heat to maintain a steady but not very vigorous simmer. Cook the stock for about 10 minutes, or until the broth becomes a pale gold. If large clouds of froth appear, skim them away. Remove the pot from the heat and allow the contents to sink to the bottom naturally, about 2 minutes.
- If you want a smoky flavor, add the bonito flakes (the more flakes you use, the smokier the flavor). Wait 2 or 3 minutes for the flakes to sink, and then strain the broth through a fine-woven muslin cloth, or a coffee-filter-lined colander.
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Murad Islam
[email protected]This is a great recipe for beginners. It's easy to follow and the results are delicious.
Mezn Ahsan
[email protected]This recipe is a great way to use up leftover seafood shells. I always have a bag of them in the freezer, and now I know what to do with them.
Amanda Gregory
[email protected]I love how versatile this stock is. I've used it to make soup, risotto, and even just as a dipping sauce.
John Payette
[email protected]This is the best sea stock recipe I've ever used. It's so easy to make and the flavor is incredible.
Elizabeth Mothupi
[email protected]I've made this stock several times now, and I've never been disappointed. It's always delicious.
Lata Lata
[email protected]This recipe is a great way to get your kids to eat seafood. They love the flavor of the stock.
Alhassan Musa
[email protected]I'm so glad I found this recipe. It's a great way to use up leftover seafood shells.
HG Mantenimiento
[email protected]I used this stock to make a seafood risotto, and it was the best risotto I've ever had.
Rishav Pyakurel
[email protected]This stock is perfect for making soup. It adds so much flavor and depth.
walid gabr
[email protected]I've never made sea stock before, but this recipe made it so easy. I'm definitely going to be making it again.
Andile Mpanza
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the results are delicious.
CoFF3e Vr
[email protected]I was a bit skeptical at first, but this recipe really surprised me. The stock is so rich and flavorful.
Arafat bint Muhammad
[email protected]I love the simplicity of this recipe. It's just a few ingredients, but the flavor is incredible.
Pantelis Antoniadis
[email protected]This is the best sea stock recipe I've ever tried. It's so versatile, and I've used it to make everything from soup to risotto.
Rana Azeem
[email protected]I've made this recipe several times now, and it's always a hit. My family loves it!
online kite club Pakistan
[email protected]This recipe was so easy to follow, and the results were amazing! The broth was so flavorful and delicious.