Usuba
Red Cabbage Dashi
Aromatic broth made from roasted red cabbage with shiitake mushrooms, kombu seaweed, and bonito flakes. A versatile base for soups and Japanese cuisine dishes.
- Total
- 120 min
- Standard serving
- 394.6 g
Ingredients
Total 9
Instructions
- 1
Step 1
Prepare all ingredients. Preheat the oven to 220 °C.
- 2
Step 2
Put a head of red cabbage in the oven for 40–60 minutes until it chars on the outside.
- 3
Step 3
Pour boiling water over dried shiitake mushrooms and let them soak for 30 minutes.
- 4
Step 4
Cut the roasted cabbage in half and transfer it to a pot.
- 5
Step 5
Pour water over the cabbage, add kombu seaweed, softened shiitake mushrooms, rice vinegar, and soy sauce.
- 6
Step 6
Bring to a boil and simmer for 40 minutes.
- 7
Step 7
Add tuna flakes at the end of cooking.
- 8
Step 8
Strain the broth through cheesecloth. Taste and adjust the flavor with salt and lemon juice.
- 9
Step 9
Serve the broth as a standalone dish or use it as a base for miso soup and other dishes.
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