One for summer, this Modernist Cuisine, cold Japanese broth is flavourful, delicious, and elegantly simple to cook. It consists of naturally occurring ingredients, umami-rich glutamates, and flavours which intensify as cooking progresses.
Dashi can traditionally be made into the delicate and aromatic “first broth”, which is served immediately, and the “second broth”, which is made up of stronger extraction.
Using the Porthole Infuser, it slowly infuses the flavours of the ingredients into the water, resulting in a richly flavoured broth that can be heated and served as is or used in any recipe that calls for dashi.
Full Recipe here: http://modernistcuisine.com/recipes/cold-infused-dashi/
Click on the Dashi ingredients below to shop for them:
Click on the Mushroom Dashi ingredients below to shop for them: