Red Cabbage Dashi Broth
4 servings
120 minutes
Broth dashi made from red cabbage is an amazing blend of traditional Japanese cuisine and an innovative approach to ingredients. This rich, deep, and aromatic broth is created from charred red cabbage, which gives it a slight smokiness and sweet-earthy flavor. Shiitake adds rich umami notes, kombu seaweed brings delicate marine freshness, while bonito flakes complete the harmony with complex flavor nuances. This dashi can serve as a base for miso soup or be used in other Japanese dishes, imparting them with a unique and rich character. The broth perfectly complements rice, noodles or vegetable dishes by enhancing their flavors and revealing the depth of traditional Japanese cuisine.
1
Prepare all the ingredients. Preheat the oven to 220 degrees.
2
Send a small head of red cabbage to the oven for 40-60 minutes, it should burn on the outside.
- Red cabbage: 500 g
3
Pour boiling water over shiitake and let it sit for 30 minutes.
- Dried shiitake mushrooms: 30 g
4
Cut the cabbage in half and place it in the pot.
- Red cabbage: 500 g
5
Fill the cabbage with water, add kombu, shiitake, rice vinegar, and soy sauce.
- Water: 1.5 l
- Kombu (kelp): 20 g
- Dried shiitake mushrooms: 30 g
- Rice vinegar: 7 ml
- Soy sauce: 7 ml
6
Bring to a boil and simmer for 40 minutes.
7
At the very end of cooking, add tuna flakes to the broth.
- Bonito flakes (katsuobushi): 5 g
8
Strain the broth through cheesecloth, taste, and add salt and lemon juice to taste.
- Salt: to taste
- Lemon juice: to taste
9
Broth made from red cabbage can be eaten as a standalone dish or used to prepare other dishes, such as miso soup.
