How to make eel broth (dashi) for Ramen restaurants and recipes
Hanabusa
[Professionals teach you] How to make eel broth (dashi) and recipes
Introduction
The role of dashi in Ramen is a hidden supporting role that enhances the umami of the soup and Ramen as a whole. Natural dashi extracts not only Umami components, but also natural flavors, richness, nutrients, vitamins, minerals, and more. Relying on chemical seasonings can result in an unpleasant bitter aftertaste or a numbing flavor.
In particular, the culture of dashi is a taste of home for the Japanese people that has been passed down for hundreds of years. The more you enhance the dashi flavor, the more addictive it becomes, resulting in the flavor of Ramen restaurants that have customers lining up to enjoy it.
All of the trendy Ramen shops that have been lining up in recent years are thriving businesses that use soup made from a combination of "soup x Japanese dashi."
In this chapter, we will explain how to make Ramen broth using the first broth, eel, which is the base of the broth.
■ Base: Poultry + fresh fish + vegetables
■How to use: soy sauce, salt
material
- Water: 3 liters
- Eel bones...1kg
- Green onion...50g
- 生姜…50g
- にんにく…2片
- 干し椎茸…5g
- Dashi Kombu...10g
How to make it
- After roasting the eel bones, simmer on low heat for about 3 hours, then add the other ingredients and simmer for another hour.
- If you don't have enough bones, you can add meat. It's also delicious when cooked over high heat to make a plain soup.
point!
Eel is high in protein, easy to digest, and nutritious, and has been eaten since ancient times to prevent summer fatigue.
We can develop your own Ramen broth!
We can develop your preferred private Ramen broth (dashi) in either liquid soup or dashi packs. If you want to simplify the process or are having trouble with dashi for store expansion, please contact COOKPIT to develop your own private brand dashi.
