Note: These are recipes inspired by my trip to Japan in 2014 (Tokyo-Kyoto-Osaka-Chibu). The trip inspired me on many levels. I’ve had a lot of lovely messages from you guys who live there asking for Japanese inspired recipes so I thought I’ld republish these. Arigato!
Shitake Dashi with quick cooked scallops
Dashi is one of the backbones of traditional Japanese cooking. This simple broth is traditionally made from one or a combination of kombu (kelp), bonito flakes (dried and smoked tuna shaved into thin flakes), dried anchovies/sardines or dried shitake mushrooms. The delicate broth can be served as a simple soup or a base for another dish (see the steamed egg and mushroom cup recipe).
Serves 4 or 6 as a starter
Resting time 2 hours
Cooking time 15 minutes
Preparation time 15 minutes
60g whole dried Shitake mushrooms
1 tsp vegetable oil
2 Spring onions, finely sliced into rounds
1 carrot, peeled into ribbons using a peeler
4 scallops, roe removed and thinly sliced
1 tbsp sesame seed oil
2 tbsp of soy or tamari sauce, to serve
Soak the mushrooms in 1l of lukewarm water for a minimum of 2 hours or better overnight. Strain the liquid, the ‘dashi’, through a fine sieve. Rinse the mushrooms quickly under cold water to remove any grit. Pat the mushrooms dry with kitchen paper. Slice the shitake into thick slices.
Heat the oil in a frying pan, once hot throw the mushrooms in. Fry until golden. Bring the dashi to a boil. Divide the spring onions, mushrooms, carrots and scallops between the bowls. Add a dash of sesame seed oil to each bowl and pour over the boiling dashi. Serve immediately.
If you can’t get hold of whole shitake mushrooms and have to use sliced shitake mushrooms, reduce the amount to 30g. Sliced shitake mushrooms release more aroma.
For a vegetarian version of the recipe, replace the scallops with slices of smoked tofu and make sure to use tamari sauce (soy sauce is not vegetarian).
60g dried shitake mushrooms will make 1l of stock.