Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, cabbage cooked in consommé dashi stock. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Dashi (だし, 出汁) or Dashijiru (出し汁) is Japanese soup stock that is the backbone of many Japanese dishes. Dashi is the special umami-forward stock that becomes the base of many Japanese dishes, such as soup, dipping sauces, and nimono (simmered dishes). Awase dashi is the most popular type used in Japanese cooking.
Cabbage Cooked in Consommé Dashi Stock is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Cabbage Cooked in Consommé Dashi Stock is something that I have loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have cabbage cooked in consommé dashi stock using 6 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Cabbage Cooked in Consommé Dashi Stock:
- Prepare 3 leaves Cabbage (large)
- Take 1 sheet Aburaage
- Take 1 knob Thinly sliced ginger
- Take 300 ml Water
- Get 1 Consommé soup stock cube
- Take 1 packages Dashi stock granules (bonito based)
You see, aside from the So using kombu stock as a base for our cabbage soup broth really lends a serious hit of flavor. Using the instant soup base will definitely keep the cooking time down on this already super easy cabbage. Dashi is cooking stock in Japanese terms. It's used in soup as a base broth, in some side dishes and in noodle broth etc.
Instructions to make Cabbage Cooked in Consommé Dashi Stock:
- Lightly boil the aburaage to remove the excess oil. Let cool, then cut into strips.
- Add the water, consommé, and dashi, then bring to a boil.
- Separate the cabbage leaves and tougher (core) pieces. Chop the leaves, and thinly cut the tougher pieces.
- Julienne the ginger.
- Add all the cut vegetables to the pot.
- Cover and cook for 5 minutes until it's done.
Among others, dried kelp and dried anchovy stock (Dashima Myeolchi Yuksu, 다시마 멸치 육수) is the most commonly used in Korean cooking. Japanese dashi stock pack comes in a sachet containing finely shaved bonito flakes. You place a pack in water and boil to infuse umami from the bonito fakes. Japanese dashi stock packs use real bonito flakes so it does not lose authenticity of flavour and you could get pretty good dashi out of it. I have tried dashi stock powder, but the only brand I could find has msg in it and leaves a nasty aftertaste.
So that’s going to wrap this up for this exceptional food cabbage cooked in consommé dashi stock recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
