We love to use some of the flavours of Japan in our cooking. Dashi, in its most popular form, is a broth made by making a stock containing kombu (seaweed) and kezurikatsuo (fermented Tuna).
Having found some great mushrooms at our local Waitrose supermarket in Yorkshire, we decided to make an Asian mushroom dashi. The pressed leeks are a simple yet tasty terrine that can be kept in the fridge. It looks great as a garnish for numerous starters. When we make the dashi broth we think it is always a good idea to make more than we need then we can freeze what we don’t need. We are planning to serve our excess dashi on Christmas Day with pre-dinner canapes.
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