What to do with leftover bu

FreakPower70
Bento-ing from: › Ontario
Joined: 24 Nov 2009
User offline. Last seen 4 years 40 weeks ago.

So my kombu has just given its all in a vegetarian dashi stock but there is so much of it I dare not throw it out and I wish to inquire if there is anthing else I can do with it after it has made the stock.

Also would anyone advise using dashi as the base for chinese hot and sour soup or would that turn out badly?

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maki
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Bento-ing from: somewhere › France
Joined: 24 Jan 2007
User offline. Last seen 3 weeks 2 days ago.
Re: What to do with leftover bu

You can try making kombu no tsukudani with it.

Actually, konbu/kombu will yield at least 2 rounds of dashi - the first round to be used for things like soup, the 2nd round (niban dashi) for things like stewed vegetables. Chinese soups are usually chicken and/or pork based I think...so the flavor will be rather different.

(Also it's not bu...not sure if that was a typo.)

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FreakPower70
Bento-ing from: › Ontario
Joined: 24 Nov 2009
User offline. Last seen 4 years 40 weeks ago.
Re: What to do with leftover bu

I know it isn't bu, thank :)

As for the chinese soup it is already vegetarian, as am I so yeah that is what I was wondering if I could use dashi or if I should consider a more... american vegetable stock.

Loretta
Moderator
Bento-ing from: London › UK
Joined: 4 Mar 2009
User offline. Last seen 1 year 8 weeks ago.
Re: What to do with leftover kombu

I have a book in storage called Ken Hom's Vegetarian cookery. One of my favourite recipes from it is for a sizzling rice soup.

Here is how he resolves the difficulties of making a full flavoured 'Chinese' vegetable stock:
http://www.astray.com/recipes/?show=Vegetable%20stock%20%28ken%20hom%29

I can't see how using kombu would be detrimental to the flavour if it isn't allowed to dominate. Seems a much better alternative to adding spoonfulls of MSG. But I know very little about Chinese cooking, and there are so many regional variations.

FreakPower70
Bento-ing from: › Ontario
Joined: 24 Nov 2009
User offline. Last seen 4 years 40 weeks ago.
Re: What to do with leftover bu

Well, I know this is this is neither about bento or japanese cuisine but I figured I would post the results of my hot and sour soup with dashi stock. Those results are that it taste good but the dashi may be just a pinch overbearing.

Loretta
Moderator
Bento-ing from: London › UK
Joined: 4 Mar 2009
User offline. Last seen 1 year 8 weeks ago.
Re: What to do with leftover bu

Can I ask how much kombu you actually used?

anon.
Re: What to do with leftover bu

hard to say, but I will try to explain. It was a kombu, shitake stock so I think I had 5 3 by 4 inch kombu pieces and 5 mushrooms to 5 cups of water. It was great in miso (I thought at least) but overbearing in the hot and sour soup.

FreakPower70
Bento-ing from: › Ontario
Joined: 24 Nov 2009
User offline. Last seen 4 years 40 weeks ago.
Re: What to do with leftover bu

Sorry, anon was me I just didn't notice I wasn't logged in.

FreakPower70
Bento-ing from: › Ontario
Joined: 24 Nov 2009
User offline. Last seen 4 years 40 weeks ago.
Re: What to do with leftover bu

ok so this time I used dashi with kombu I had already used from another dashi and 5 new shitake mushrooms and it worked pretty well. It wasn't overbearing or anything. Though I will have to check at my local chinese resturant for the flavor to see if I got it right!

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