For entry #2, I aimed to produce a fish-heavy dashi to pair with a scallop ship tare.
Ingredients
- 15g sababushi
- 10g rishiri kombu
- 20g thick fermented katsuo
- 15g niboshi
- 5g dried shrimp
- 2g shiitake mushroom
- 3 finger handful of fermented katsuo shavings
- A 3-finger pinch of sodabushi
- 1.3L cold water
Method
- Combined all ingredients in a pot
- Heated on low to 172°F (took about 30 minutes)
- Held at 172°F for ~45 minutes
Tasting Notes
- Too kombu heavy imo
- Would probably up the niboshi, remove shiitake
- Balance of this one felt off. Either commit to heavier niboshi and smoked fish or lower the quantities across the board