Cabbage Cooked in Consommé Dashi Stock
Cabbage Cooked in Consommé Dashi Stock

Hey everyone, it is Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, cabbage cooked in consommé dashi stock. It is one of my favorites. For mine, I will make it a bit tasty. 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. As an introduction to fine dining-esque cuisine, I scoured through my first cookbook, Momofuku, in search of a recipe that had scallops as a main ingredient. Dashi is the basic stock used in most all Japanese cooking.

Cabbage Cooked in Consommé Dashi Stock is one of the most well liked of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Cabbage Cooked in Consommé Dashi Stock is something which I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can cook cabbage cooked in consommé dashi stock using 6 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Cabbage Cooked in Consommé Dashi Stock:
  1. Take 3 leaves Cabbage (large)
  2. Make ready 1 sheet Aburaage
  3. Make ready 1 knob Thinly sliced ginger
  4. Prepare 300 ml Water
  5. Prepare 1 Consommé soup stock cube
  6. Prepare 1 packages Dashi stock granules (bonito based)

This cabbage loaded kombu dashi soup hits a trifecta of sorts for me. 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.

Instructions to make Cabbage Cooked in Consommé Dashi Stock:
  1. Lightly boil the aburaage to remove the excess oil. Let cool, then cut into strips.
  2. Add the water, consommé, and dashi, then bring to a boil.
  3. Separate the cabbage leaves and tougher (core) pieces. Chop the leaves, and thinly cut the tougher pieces.
  4. Julienne the ginger.
  5. Add all the cut vegetables to the pot.
  6. Cover and cook for 5 minutes until it's done.

It's used in soup as a base broth, in some side dishes and in noodle broth etc. 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.

So that is going to wrap this up for this special food cabbage cooked in consommé dashi stock recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!