A sauce as delicate and special as its simplicity to make it.
This sauce originates from South China and is well known by virtually every Chinese person. And people who normally do not eat ginger often still appreciate this sauce. The sauce pairs perfectly with poached poultry and rice and is an inseparable part of the South Chinese New year’s dish “Bok Chit Gai” and of Hainan chicken rice.
The sauce can be stored for a full week in the refrigerator.
Dashi, broth from Japan
- 0.25 oz (5 X 3 inch piece) kombu (kelp)
- 4 cups (1 liter) purified water
- 0.75 oz (about 1.5 cup lighty packed) katsuobushi (bonito flakes)
- Briefly wipe with a damp cloth the kelp to remove any grit, but leave any white stuff. Also prepare the fine mesh strainer lined with the cheese cloth and a large bowl.
- Add the water and the kombu to a pan and place it on heat without a lid. Heat until small bubbles break the surface (around 90 C). Take the pan off the heat
- Remove the kombu using tongs or chopsticks and discard.
- Add the katsuobushi and stir gently. Let sit for 1 minute
- Skim off any froth with a small mesh strainer
- Let sit for 2 minutes more
- Then strain the broth through the cheese cloth lined strainer that is placed on top of the large bowl. Very gently press the flakes with a spatula and discard the flakes.
- Let the dashi cool and then refrigerate for upto 4 days in an airtight container or freeze up to 3 months.
- Sand ginger or lesser galangal has a more pine tree flavor than the greater galangal. But you may substitute sand ginger by the greater galangal, if you have to. Ginger tastes different than Galangal. Ginger is more pungent, Galangal has also more cinnamon like flavors.