Dashi is a standard stock found in Japanese cuisine. The use of dashi is prevalent in soups and other dishes seeking to accomplish the savory flavour of umami. Traditionally, dashi is made by bringing a pot of water filled with an edible kelp (kombu) and shavings of various types of preserved and fermented fish (bonito) to near-boiling, and then straining the concoction.
For individuals looking for a vegan substitute, the use of dried mushrooms is a great alternative.
Ingredients:
6 dried shiitake mushrooms
4 cups of warm water
Directions:
Check under the gills of the mushrooms to see if there are signs of dirt. Use a brush or paper towel to gently remove the dirt.
Soak the mushrooms in warm water for about 15 minutes. If you have time, leave mushrooms soaking overnight.
After the mushrooms are tender, squeeze to drain and remove the stems with a knife. The mushrooms can be used for future dishes in place of fresh mushrooms.
Pour the liquid into a fine sieve to remove and use as a vegan dashi stock.
Miso soup or misoshiru a traditional Japanese soup consisting of a dashi stock that is mixed with miso paste. Miso is a fermented paste that’s made by inoculating a mixture of soybeans with a mold called koji. There are many variations to this simple and humble dish. Our recipe includes the addition of mushrooms.
12 shitake mushrooms diced 1 pkg. enoki mushrooms chopped 1 cup spinach chopped 2 cloves garlic minced 1 tbsp. ginger minced ¼ red onion chopped 1 tsp. turmeric powder 1 tsp. garam masala ½ tsp. chili powder 1 tbsp. cilantro chopped ½ tsp. cumin seeds ½ tsp. salt ½ tsp. black pepper 4 tbsp. yogurt 5 tbsp. all-purpose flour 2 cups vegetable oil for frying
1 tbsp. vegetable oil ¼ red onion minced 2 cloves garlic minced 1 tbsp. ginger minced 2 tomatoes diced 1 red thai chili sliced 6 tbsp. jar tamarind paste (can be purchased at any Asian food store) 3 tbsp. red wine vinegar 2 tbsp. brown sugar 3 tbsp. water ¼ salt ¼ black pepper
½ pkg. enoki mushrooms, stems removed ½ carrot 3 radishes ½ head of fennel ¼ red onion 1 small handful of micro greens 3 tbsp. mustard oil 1 tbsp. white wine vinegar 1 tsp. whole mustard pinch salt pinch black pepper
Directions
Begin this recipe by preparing the pakora mix in a large enough bowl where the ingredients can be mixed easily.
In the bowl add all of the ingredients except for the yogurt, flour & vegetable oil.
When all ingredients have been mixed thoroughly add in yogurt and mix to make all ingredients wet.
Add in flour and mix gently to make the finished batter.
Heat vegetable oil in a shallow frying pan over medium heat.
Using two tea spoons or a small ice cream scoop form the pakoras and gently place in the preheated oil that is approximately 375° Fahrenheit, be sure not to over crowd your pan and only cook 6-8 pakoras at a time.
Cook the pakoras 2-3 minutes per side until golden brown and crispy, remove and drain on paper towel.
To prepare the chutney begin by sautéing onion, garlic, ginger with vegetable oil over medium heat in a heavy bottom saucepot for 4-5 minutes.
Add in fresh chili, tomatoes and cook for 10 minutes.
Add tamarind paste, vinegar, sugar, water, seasoning and cook for 10 minutes.
Take the chutney off the heat and while using a hand blender puree the chutney for a smooth consistency.
To shave the vegetables you can use either a small Japanese style mandolin or a very sharp peeler.
Prepare the carrot, radish and fennel by shaving lengthwise into a small bowl, if you don’t have a mandolin the red onion can be shaved thinly by using a knife.
Mix in the trimmed enoki mushrooms and micro greens.
In a separate small bowl prepare the dressing by adding oil, vinegar, mustard seeds and seasoning.
Toss the vegetable salad with 2 tbsp. of dressing.
Plate the pakoras along with the fresh chutney, dressed salad and enjoy!
The acclaimed Chef Gurj Dhaliwal dazzled television audiences in Food Network Canada’s, “Superstar Chef Challenge”, as he reigned supreme as the national winner in 2007. Prior to that, this culinary artist was creating havoc in the kitchen from a very young age. After graduating at the top of his class, Dhaliwal landed his first job at Vancouver’s well-known CinCin Ristorante. He then completed his Red Seal Chef’s Certificate at the Fairmont Waterfront Hotel to only make his way to Australia to work at the Four Seasons Sydney for a year. After winning the show, Dhaliwal decided to open his own catering business, GD Gourmet, proving his clients with high quality food in the interactive and intimate environment of their home. Dhaliwal and his creations have been featured in local magazines and currently is the Corporate Development Chef at Browns Restaurant Group.
