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HOME > 英語で作ろう!本格和食〜Japanese Recipes〜 > かつおだしの取り方

英語で作ろう!本格和食〜Japanese Recipes〜

外国人の友人に和食を教えてあげたい! でも、こんなとき英語でどう言えばいいの? まずは自分で英語を見ながら和食を作ってみましょう! お料理に必要な単語や言い回しがきっと身に付くはずです。

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Vol. 21
Katuso Dashi
かつおだしの取り方

 I usually make sufficient amount of katsuo dashi twice a week. It’s not so much of a trouble with this frequency of work.

 If you think that in spite of your preference, making katsuo dashi requires a lot of effort, try the recipe once and you will know that it’s worth it. Above all, your dishes will become wonderfully delicious and if you have the katsuo dashi ready, it’s very efficient while cooking.


Ingredients

- Konbu (dried kelp) … 1% of the amount of water
- Katsuo-bushi (dried bonito flakes) … 1% of the amount of water


Preparation

1. Prepare the katsuo-bushi and konbu

 Use thinly sliced katsuo-bushi. (Thick sliced ones take time to bring out the taste, so we will not use it this time.)

 If possible, place the konbu in water and let stand for 30 minutes beforehand to bring out the taste smoothly.

 Prepare a cloth or a kitchen paper and a sieve to strain immediately when the dashi is ready.

 * If you don’t have the time to soak the konbu in water, make sure that you simmer the konbu dashi slowly as shown in process 2.

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2. Place the konbu dashi over heat

 After soaking the konbu in water, place the saucepan over medium or lower heat and simmer for 10 minutes until it almost begins to boil. Adjust the heat to do this. It is important to bring out the good taste of konbu by heating up slowly.

 The konbu will become soft after simmering for 10 minutes. When you sink your nail into the konbu, it goes into the center easily. When small bubbles appear in the saucepan and it begins to boil, check the taste of the konbu dashi. If it’s ready, take out the konbu.

 * Make sure that you do not boil the konbu dashi wihile the konbu is inside the saucepan, otherwise the smell of konbu will become too strong!

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3. Making the katsuo dashi

 First boil the konbu dashi shown in process 2. Then pour one scoop of water in the saucepan with a ladle or turn off the heat to stop the dashi from boiling for a while. When it stops boiling, add the katsuo-bushi and turn on the heat again. Wait until it comes to a boil.

 The time to simmer the katsuo-bushi changes according to its use.

 (1) When using for clear soup, simmer for 1 to 2 minutes and then strain through a sieve so as not to bring out the unfavorable taste of katsuo-bushi.
(The dashi will come to a boil in less than a minute. Lower the heat and remove the scum from the surface with a ladle. If it tastes good, turn off the heat).

 (2) When using for other dishes or for miso soup, simmer for about 5 minutes over low heat slowly. Remove the scum and strain through a sieve.
(This will bring out the strong taste of katuso-bushi. Check the taste and turn off the heat).

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 When you strain the dashi, be careful not to move the saucepan around. If you strain gently, the katsuo-bushi will stick to the inside of the saucepan. Be extra careful not to squeeze the katsuo-bushi when making a clear soup.

(レシピ・写真: 冨田唯介 英訳: 中西 直)


日本語の詳しいレシピは「白ごはん.com」をご覧ください。

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冨田 唯介 (とみた・ただすけ)

料理愛好家。茶懐石を扱う日本料理店での料理人の経験を活かし、“家庭で作る、贅沢な素食”をコンセプトとした人気レシピサイト『白ごはん.com』を運営中。現在は愛知県在住で、サラリーマンをしながら“贅沢な素食”を伝える活動しつつ、大好きな家族に腕をふるう日々。


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