Vegetable Stock
Vegan Dashi
low time investment, highly tasty
References:
- https://www.youtube.com/watch?v=0u3_zGbcI7k
- https://www.messyvegancook.com/japanese-vegan-dashi-recipe/
Konbu dashi
10 gr dried konbu + 1 liter of water, rest for 4 hours or in fridge overnight
Shiitake dashi
4 shiitake + enough water to cover them, rest for 4 hours or in fridge overnight
Tsuyu (noodle soup stock)
Use a 3:1 ratio of konbu dashi to shiitake dashi.
- 700ml konbu dashi
- 250ml (1 cup) shiitake dashi
- 75 ml (5 msk) soy sauce
- 60 ml (4 msk) mirin
- 0.5 tsk salt
Maangchi Vegetarian stock
Ingredients
- 5 dried shiitake
- 20-30g konbu
- 450g daikon radish, 1cm thick slices
- 1 large onion
- 4-5 green onions, or 1 leek. cut into 2 inch lengths
- 170g cabbage
- 3.5-3.7 l water
Instructions
- Cook over medium-high heat 30 min
- Turn down to medium and boil another 30 min
Using the konbu after the stock is done, you can still use the konbu: * chop it into thin slices * sauté/fry it in oil for 1 min medium high heat * add garlic and onion towards the end * add 1.5 msk soy sauce, 1 msk syrup * turn off * add sesame oil and sesame seeds
You can freeze stock up to 3 mo.
Bonus: Radish pancake
Ingredients
- 1 cup flour
- 1 cup stock
- 1 tsk salt
Instructions
- make batter
- cut radish circles into semicircles
- add radish semicircles to batter
- fry the battered radish
- flip after 1 minute, then fry another minute until golden on both sides
- when done looks like lil gyoza pancakes
Radish pancake sauce
- 1 msk soy
- 0.5 msk vinegar
- sesame seeds
Yeung Man Cooking Stocks
Recipe 1: Vegan Broth
https://www.youtube.com/watch?v=AgvFmD6sz9I
Ingredients
- 1 bulb garlic
- 1 onion
- 4-5 mushrooms
- 1 carrot
- 1 potato
- 1 bunch cilantro or parsley stocks
- 1-3 broccoli stocks
- some fennel trimmings
- 1 leek
- olive oil, salt, pepper
- 3-4L of water
Instructions
- Rough chop all your vegetables
- Heat up your stock pot and add some olive oil
- Sear your garlic and onion
- Add the rest of the veggies
- Stir and add water
- Turn up the heat and boil for 3min
- Turn down the heat and simmer covered for 1.5-2 hours
- Pour through a sieve or colander
- Store the stock in the fridge!
Recipe 2: Veggie Ramen Stock
Ingredients
- 1-2 msk olive oil
- 1 yellow onion, roughly chopped
- 1 head of garlic, halved
- 4 sticks of celery, roughly diced
- 1 (red, fuji) apple, roughly diced
- 5-6 skogschampinjoner (crimini)
- 2 msk havssalt
- 10g / 1 sheet of konbu
- 3 l water
Instructions
- Sauté allium for 5-8 min
- Add the celery, and apple and sauté another 5-8 min.
- Add the rest of the ingredients
- Bring to a boil and then cook on medium-low for 45 min - 2 hours
- Strain into a bowl before transferring to jars
Stocks vs Broth vs Buillion
revisit food but we digress episode
Vegetable stock by Glen
Tips & Rules of Thumb
- 2:3 veg by weight to water by weight
- 2kg veg => 3 l water
- cut as thin as possible
- tomato paste & white miso paste (3 msk of each)
- 150 C for 2, 2.5, 3 hours. stir after 1 hour
- simmer for ~1 hour
recipe for Glen’s umami stock
References
- https://www.bonappetit.com/recipe/vegetable-stock
- https://www.epicurious.com/expert-advice/how-to-make-vegetable-stock-vegetarian-article
- http://trusturgut.com/2017/01/19/umami-vegetable-broth/
- https://fbwd.buzzsprout.com/1006078/5240503-kitchen-stock-is-basically-liquid-gold
- https://www.epicurious.com/expert-advice/umami-boosting-ingredients-vegetarian-cooking-ideas-article