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Smoked Dashi

Shel_B

By Shel_B
in Cooking

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Shel_B

Shel_B

Posted
Posted

Ovr the past months, I've been enjoying my homemade dashi a couple of times per week. Last week I got the idea to poach a piece of salmon in the dashi, and that was OK. Today, for lunch, I seasoned the salmon with some alderwood smoked salt, let it sit a bit, wiped off some of the excess, and poached the salmon which I had with rice and veggies. I decided to save the dashi poachimg broth, and had a little before storing the balance., OMG, that subtle smoke flavor and slight hint of saltiness really kicked that dashi upstairs. This is something I want to experiment with. It appears to have some great possibilities. Has anyone here tried something similar? Am I an innovative and creative genius or, once again, late to the party?

 ... Shel


 

Shel_B

Shel_B

Posted
  • Topic Starter
Posted
15 minutes ago, liuzhou said:

So, you didn't smoke the dashi. You just added some smoked salt? 

I seasoned the salmon with some alderwood smoked salt, let it sit a bit, wiped off some of the excess, and poached the salmon in the dashi. That was the only smoke added to the broth.

 ... Shel


 

Shel_B

Shel_B

Posted
  • Topic Starter
Posted (edited)
2 hours ago, liuzhou said:

So. It isn't smoked dashi

 

 

So what's your point? It's smoke-flavored, smoke enhanced, smokey ... dashi ... . so sorry if the description in the title upset or confused you. The description in the body of the post was quite clear about what was done.

Edited by Shel_B (log)

 ... Shel


 

liuzhou

liuzhou

Posted
Posted

What wasn't clear is why? Dashi is known to be a light but umami rich broth. 

 

Do you think the Japanese wouldn't have included smoked salt if it improved it?

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

KennethT

KennethT

Posted
Posted

I'm no expert on Japanese cuisine.  Hopefully members like @Duvel will chime in... but in my layman's study, it is quite common to give dashi a smoky flavor by infusing katsuobushi flakes into the dashi briefly.  Miso soup uses this technique.  So it is not an uncommon thing for dashi to have a smoky flavor - but traditionally is done by infusing dried, smoked fish flakes.

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