Naked Shrimp Dumplings in Dashi
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Date: 2020-02-12
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Comments and reviews: 9
Mary
Quenelles Wasn't aware traditional Japanese recipes used dairy. Maybe it's a cross-cultural recipe. You can use the kombu again for second dashi. And I commit sacrilege. I make the kombu pieces bite-sized in the broth, and don't remove them, I eat them in my miso soup. I read that Japanese cooks pickle the cooked kombu so I figured, hey, that means it's edible and I paid for it, so I eat in my soup. The Japanese treasure beautiful clear dashi, but I'm not Japanese. I love the flavor and tooth-feel of kombu. You must be psychic: I just made some miso soup a few days ago And folks. don't rinse the dried kombu: the powder on the surface means flavor. The Japanese already rinsed and steamed it, so they could press and package it. And by the way. they say a piece of kombu in your cooking beans increases digestibility, and can reduce gas. ;)
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Quenelles Wasn't aware traditional Japanese recipes used dairy. Maybe it's a cross-cultural recipe. You can use the kombu again for second dashi. And I commit sacrilege. I make the kombu pieces bite-sized in the broth, and don't remove them, I eat them in my miso soup. I read that Japanese cooks pickle the cooked kombu so I figured, hey, that means it's edible and I paid for it, so I eat in my soup. The Japanese treasure beautiful clear dashi, but I'm not Japanese. I love the flavor and tooth-feel of kombu. You must be psychic: I just made some miso soup a few days ago And folks. don't rinse the dried kombu: the powder on the surface means flavor. The Japanese already rinsed and steamed it, so they could press and package it. And by the way. they say a piece of kombu in your cooking beans increases digestibility, and can reduce gas. ;)
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Steve
Chef John, nice recipe, but being from rural Kentucky we are landlocked, & grocers here do not what dashi is, let alone stock it. We can however( if you ain't from the southern states, you may not want to read this & stop here, we can make make a similar product with the green algae that floats on the top of ponds/lakes, press out as much water as you can, add sea salt & form into patties to freeze/fridge, then thaw out to use. I know folks not from the south will turn their nose up at this, but seaweed ain't much different, just longer strands of water weeds.
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Chef John, nice recipe, but being from rural Kentucky we are landlocked, & grocers here do not what dashi is, let alone stock it. We can however( if you ain't from the southern states, you may not want to read this & stop here, we can make make a similar product with the green algae that floats on the top of ponds/lakes, press out as much water as you can, add sea salt & form into patties to freeze/fridge, then thaw out to use. I know folks not from the south will turn their nose up at this, but seaweed ain't much different, just longer strands of water weeds.
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DStray
WOW Fantastic Recipe. I make Miso Soup quite often and my Dashi is exactly the same as yours. Great Job: -) Something you may not be aware of is, Hiroshima and Nagasaki. People who ate Miso Soup and recipes like this one, suffered less from Radiation Poisoning. The Iodine in Dashi mitigates the affects. Moreover, Iodine kills Viruses, including Coronavirus. I take Nascent Iodine daily. However, Iodine can be toxic above 1200 mcg/day, so be careful. Sea Vegetables have varying amounts, so do your research. :-) I'm adding this recipe to my book: -) Awesome
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WOW Fantastic Recipe. I make Miso Soup quite often and my Dashi is exactly the same as yours. Great Job: -) Something you may not be aware of is, Hiroshima and Nagasaki. People who ate Miso Soup and recipes like this one, suffered less from Radiation Poisoning. The Iodine in Dashi mitigates the affects. Moreover, Iodine kills Viruses, including Coronavirus. I take Nascent Iodine daily. However, Iodine can be toxic above 1200 mcg/day, so be careful. Sea Vegetables have varying amounts, so do your research. :-) I'm adding this recipe to my book: -) Awesome
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David
1. Shrimp gnudi? Are you kidding me? This is pure genius. 2. If some of your viewers live in the kind of backwoods where burrata still isnt readily available, could they use fresh mozzarella and heavy cream? 3. Seeing as youve already got bonito flakes, how hard was it to resist the terrible idea to garnish the dish with a scattering of them, which would result in a few moments of magic, during which the flakes would perform their seductive hula, followed by them absorbing the broth and turning it into a slushy mess? 4. You are the Maru of what to do.
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1. Shrimp gnudi? Are you kidding me? This is pure genius. 2. If some of your viewers live in the kind of backwoods where burrata still isnt readily available, could they use fresh mozzarella and heavy cream? 3. Seeing as youve already got bonito flakes, how hard was it to resist the terrible idea to garnish the dish with a scattering of them, which would result in a few moments of magic, during which the flakes would perform their seductive hula, followed by them absorbing the broth and turning it into a slushy mess? 4. You are the Maru of what to do.
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Me
No, Chef John: I most absolutely cannot find any of those items in my supermarket. My supermarket only intermittently carries such exotic items as red peppers and turkey, and literally never has shallots, fresh bay leaves, or dried chilies, let alone bonito or seaweed. One week they didn't have potatoesI mean, it must be nice to be able to go into a supermarket and buy these things, but a good part of your viewership doesn't live in a suburb of some vast USA USA USA American city. Id be more likely to find a moon rock than tuna not in a can
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No, Chef John: I most absolutely cannot find any of those items in my supermarket. My supermarket only intermittently carries such exotic items as red peppers and turkey, and literally never has shallots, fresh bay leaves, or dried chilies, let alone bonito or seaweed. One week they didn't have potatoesI mean, it must be nice to be able to go into a supermarket and buy these things, but a good part of your viewership doesn't live in a suburb of some vast USA USA USA American city. Id be more likely to find a moon rock than tuna not in a can
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Micayla
I love you and I love Binging with Babish and I love Bon Appetit, Maanchi, Matty Matheson, Aries Kitchen, Gordon Ramsay, Jamie Oliver. but I use your recipes the most. Thank you, Chef John. For literally years, I have made food without using a dehydrator, immersion blender, khombu, sushi grade salmon. affordable, delicious food without fancy appliances or bewildering ingredients. Because of you, Chef John. You taught me how to cook beautifully and simply. I'll never be rich but b/c of you I can make a damn fine dinnner.
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I love you and I love Binging with Babish and I love Bon Appetit, Maanchi, Matty Matheson, Aries Kitchen, Gordon Ramsay, Jamie Oliver. but I use your recipes the most. Thank you, Chef John. For literally years, I have made food without using a dehydrator, immersion blender, khombu, sushi grade salmon. affordable, delicious food without fancy appliances or bewildering ingredients. Because of you, Chef John. You taught me how to cook beautifully and simply. I'll never be rich but b/c of you I can make a damn fine dinnner.
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Mark
Imagine my surprise when I saw that this video had been posted a mere 47 seconds previously I could possibly be first with a commentBut that didn't work because I opted to watch the video first. And now I'm wondering: are the bonito and seaweed discarded after making the broth? Also, how do you keep the rivet heads on the insides of your pans so clean?
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Imagine my surprise when I saw that this video had been posted a mere 47 seconds previously I could possibly be first with a commentBut that didn't work because I opted to watch the video first. And now I'm wondering: are the bonito and seaweed discarded after making the broth? Also, how do you keep the rivet heads on the insides of your pans so clean?
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k8eekatt
You can pass that kombu right over to another pot of water. Kombu Soup is one of the most nutritious and comforting of sea broths. It can sit and simmer for hours. The iodine is so important for westerners who get so little of it. Random trivia: kombucha is named after the kombu seaweed because the mother culture looks like a piece of wet kombu.
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You can pass that kombu right over to another pot of water. Kombu Soup is one of the most nutritious and comforting of sea broths. It can sit and simmer for hours. The iodine is so important for westerners who get so little of it. Random trivia: kombucha is named after the kombu seaweed because the mother culture looks like a piece of wet kombu.
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WarmWoolSox
Who would downvote this? Are you nuts or just a lonely and bitter. nuts? Im not even into the dish, personally, but this video is all kinds of good. Useful, witty, funny, informative, charming, entertaining, educational, and probably delicious. Which of those do you dislike? Sheesh. Grumpy is Bernies domain. Dont mess with Grumpy. Not ever.
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Who would downvote this? Are you nuts or just a lonely and bitter. nuts? Im not even into the dish, personally, but this video is all kinds of good. Useful, witty, funny, informative, charming, entertaining, educational, and probably delicious. Which of those do you dislike? Sheesh. Grumpy is Bernies domain. Dont mess with Grumpy. Not ever.
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