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An Experiment in fusion, Dashi Risotto (and what to do now)?

Curtis | Nov 27, 200507:40 PM

So I made a big batch of dashi (replacing the standard stock choices) for the sole purpose of making risotto. I must admit it was very interesting, the dashi flavour was definitely the dominant flavour in the finished product, with the bonito and konbu really standing out and practically killing the onion, garlic flavour and even shoved aside the parmesan. However, the one item that did withstand the flavour assault were the dried morels and added to the earthiness of the dish. I'll have to get my hands on some more mirin and see what the dish is like with that added element, and even see if miso makes any difference.

However, my main "problem" is what to do with the two+ liters of dashi I have left. I know noodle soups are probably the order of the day (like udon), but would anyone else have any suggestions for good eats with dashi?

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