I love Asian food. My favorites are Thai and Vietnamese. The other day I realized that I have never tried to cook anything with a Japanese influence. I decided to remedy that, and I decided to begin with dashi.
I had read about dashi and I thought that it would be a good starting point. I made the dashi broth following the directions on the back of bonito flakes package. It had a light pleasant flavor, slightly salty and seafoody.
Keeping it simple, I added some soba noodles, some sliced mushrooms and some sort of dried seaweed called wakame. This ended up being a nice light bowl of noodles. I think, though, if given the choice I would prefer the pop of the flavors of Thai and Vietnamese cuisines.
Anyone out there experienced in cooking Japanese? Anything that I should try?
(from back of bonito flakes)
Boil 5 cups of water with a 4-5" piece of Kombu. When it boils add 1/2 cup of Bonito Flakes, remove from heat and strain the Kombu and Bonito. Add soy sauce for a flavor enhancing noodle broth.
This will be my entry for Presto Pasta Nights hosted by Chaya of Sweet & Savory.