Udon Seafood Cioppino With Smoky Dashi Broth And Spiraled Fish Cake Recipes

Steps:

• Put the kombu in a 4-quart saucepan, cover with the water and soak for 30 minutes.
• Set the saucepan over medium heat until the water reaches 150 to 160 degrees F and small bubbles appear around the sides of the pan, 9 to 10 minutes.
• Remove the kombu from the pan. Increase the heat to high and bring to a boil, 5 to 6 minutes. Reduce the heat to low and add the bonito flakes. Simmer gently, stirring frequently, for 10 minutes.
• Strain the liquid through a fine mesh strainer lined with muslin or several layers of cheesecloth. Reserve the bonito flakes for another use.
• Store in an airtight container in the refrigerator. Use within 1 week or freeze for up to a month.

Steps:

• In a Dutch oven or large saucepan, heat the oil over medium-high heat. Add the fennel, garlic, shallots, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until the vegetables are slightly softened, about 4 minutes. Add the sausage and break into 1/2-inch pieces with a wooden spoon. Cook until brown, about 5 minutes. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Stir in the tomato paste, chicken broth, and bay leaf. Bring to a simmer, cover, and cook for 10 minutes.
• Uncover the pan and add the shrimp, beans, basil, and thyme. Simmer, uncovered, until the shrimp are pink and cooked through, about 4 minutes. Remove the bay leaf and discard. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Ladle the cioppino into soup bowls and serve with crusty bread.

Steps:

• Soak: The day before making dashi, place kombu on a flat surface and use a damp paper towel to wipe away some of the salt. Pull the heads off the anchovies, open them up with your fingers, and use your thumbnail to scrape out the guts (which should be discarded). Place kombu, cleaned anchovies, and shiitakes in a large pot. Add the cold water. Cover pot and let soak at room temperature, 10-12 hours. (Alternatively, store in the refrigerator for up to a week before making dashi.)
• Simmer: Place pot over high heat, uncovered, until the surface of the water begins to ripple, but do not allow it to come to a boil. Lower heat to a very low flame: the ideal temperature is a few degrees below a light boil (55 degrees C or 131 degrees F). Taste every 20 minutes to monitor the changes in flavor and texture; the dashi will usually be finished in around 80-90 minutes. You are looking for a sea essence, with a tiny hint of sweetness and a very silky texture (similar to Evian water), with no real seasoning. Be vigilant, as dashi will turn bitter if cooked too long. Strain and refrigerate in a covered container for up to 1 day. After 24 hours, the dashi will begin to lose some of its characteristic flavor, and will go slightly flat. Cooked and cooled dashi can be frozen for up to 2 weeks.