Dashi with seasonal vegetables, wild mushrooms and sautéed red onion
0.75 h
4 raciones
Difficulty:
Media
Ingredients
DASHI 1 L
100 ml tamari
50 ml mirin
1 piece (15x15 cm) kombu seaweed
150 g dry shitake
20 g tuna flakes
100 g leek leaves
1 bulb garlic
1 L water.
DISH
10 g red carrot
10 g orange carrot
10 g black turnip
10 g blue potato
1/4 small red onion
10 g shitake or other variety
as preferred
50 ml dashi
mini-radish
coconut oil
oil
salt and pepper to taste.
Preparation:
For the Dashi
Soak the Kombu in water for an hour. Add the other ingredients - except the tuna flakes - into a pot. Heat to boiling. Lower the flame and cook gently for 15 minutes. Bring to the boil again, turn off the flame and add the tuna flakes. Leave to stand for 10 minutes, then pour through a strainer and set the liquid aside.
For the Dish
Cook the carrots, turnip and potatoes in water, separately, at a low temperature, until softened but still firm; set aside.
Cut a small red onion in half without removing skin or root to keep all the layers together; seal in a pan on a high flame using the coconut oil, until the halves are lightly toasted; set aside.
Season the mushrooms with salt, pepper and oil, place in a pre-heated oven at 200 degrees for 10 minutes; set aside.
Cut the toasted onion halves in half, carefully remove the skin and cut the root off, keeping the layers together. Put the ingredients on a tray and place in the oven at 200 degrees for 3 minutes. Heat the dashi and place it in a teapot once hot. Put the heated vegetables in a bowl, sprinkle with the mini-radish, pour the dashi over the vegetables and serve.
