Oatmeal Dashi

Last week I talked about making my own dashi with kombu seaweed and katsuboshi bonito flakes. This week, I was out of katsuboshi, but kombu dashi is at least as traditional as the combination.

So, I simply soaked a chunk of kombu in water overnight, brought it to a boil, and let it cool. A cup of that, a dash of soy sauce, and I was ready to go.

Setup: 1/3 cup of stone ground rolled oats, two dinner teaspoons of potato flakes, one cup of kombu dashi, soy sauce.  Cook for 10 minutes or so, depending on the exact style of oats.  Add the potato when you take it off the stove.

Results: Like the previous dish, it was very good, in a mild, understated sort of Japanese way. The oat flavor came through more. I suspect there’s things that could be done using this as a base.

Rating: *****

NB: Sorry about the double posting. My scheduling software got ahead of me. The oataku adventure that was previously here but is no longer is going to have been posted sometime late next week.


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