Dashi with Crab and Tofu
For this soup, Sylvan Mishima Brackett makes tofu from fresh soy milk and shaves his own bonito (flakes of smoked, dried skipjack tuna) from a block of dried Japanese tuna for the dashi (broth). The secret to this quick version - prepared with store-bought ingredients - is to buy the best-quality bonito you can find. Look for it in Japanese markets. Recipe published in Food & Wine: March 2012.
Stand: 1 Hour, 10 Minutes
- One 2-inch piece(s) of kombu (seaweed)
- 4 1/2 cup(s) cold water
- 2 cup(s) bonito shavings (1 ounce)
- 3 tablespoon(s) light soy sauce
- 1 tablespoon(s) mirin
- 6 ounce(s) silken tofu, cut into 1/2 -inch cubes
- 1/2 pound(s) lump crabmeat or the meat from 1 steamed Dungeness crab, picked over
- 4 mitsuba or celery leaves
- 1. In a medium saucepan, cover the kombu with the water and let stand for 1 hour.
- 2. Preheat the oven to 350°. Bring the water to a simmer over moderate heat and remove the kombu before it boils. Add the bonito and simmer for 1 minute. Cover the saucepan, remove from the heat and let stand for 10 minutes. Strain the dashi through cheesecloth into another saucepan and add the soy sauce and mirin.
- 3. Arrange the tofu cubes and crabmeat in ovenproof bowls and warm in the oven for about 3 minutes. Bring the dashi to a simmer. Pour the hot dashi into the bowls, garnish with the mitsuba or celery leaves and serve right away. Yield: makes 4 to 6 servings.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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