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Today the key word of this recipe is the umami. This flavour that encourages us to take another bite will be the essential element. The ingredients that will help us are Kombu, this seaweed frequently used in Japanese cuisine but also the dried bonito which is nothing but dried tuna and cut into flakes, its pronounced taste will bring us a smoky and iodized taste to broth.
There is also a fusion of cuisine as the 2 parts of the recipe come from 2 Asian countries. First of all, we have the shrimp ravioli more commonly called Bánh Bột Lọc, this Vietnamese treat is as tasty as it is aesthetic. Then we have the broth dashi which a Japanese broth rich in flavor that accompanies many dishes.
AuthorFatouCategoryHealthy, Plat principalDifficultyIntermediate
Wipe the kombu with slightly wet paper towels.
Make several cuts along the length of the kombu to release the flavor into the broth.
Soak the kombu in 500 ml of water for at least 2 hours.
In a saucepan, gently heat the water and kombu, remove the kombu as soon as the water begins to boil.
Add the bonito then bring back, gently, to a boil and remove from the heat
Leave to rest for 30 minutes so that the flakes fall to the bottom of the pan, filter the broth with a fine mesh sieve or a coffee filter.
Chop the garlic and 2 stalks of green onions, cut the shrimp into pieces.
Heat 2 tablespoons of oil in a frying pan, add the garlic, green onion and shrimp and cook for 2 minutes.
Boil the water.
In a bowl mix flour and salt
Pour in the boiled water 4 times, mixing between each pour with a wooden spoon to form the dough.
Allow to cool before kneading the dough.
The dough should be elastic if it is too dry when lukewarm, gradually add a little bit of hot water.
Divide the dough into 4 and form ropes.
Cut small portions to form the ravioli (be careful the dough swells a little when cooking) roll the portions into a ball and flatten them into discs.
Place a teaspoon of stuffing and gently fold the ravioli to seal.
Prepare a bowl of cold or even iced water and set aside.
Bring water to a boil in a saucepan and cook the ravioli for 10 minutes.
Using a skimmer, remove the ravioli and plunge them into cold water.
Ingredients
Directions
Wipe the kombu with slightly wet paper towels.
Make several cuts along the length of the kombu to release the flavor into the broth.
Soak the kombu in 500 ml of water for at least 2 hours.
In a saucepan, gently heat the water and kombu, remove the kombu as soon as the water begins to boil.
Add the bonito then bring back, gently, to a boil and remove from the heat
Leave to rest for 30 minutes so that the flakes fall to the bottom of the pan, filter the broth with a fine mesh sieve or a coffee filter.
Chop the garlic and 2 stalks of green onions, cut the shrimp into pieces.
Heat 2 tablespoons of oil in a frying pan, add the garlic, green onion and shrimp and cook for 2 minutes.
Boil the water.
In a bowl mix flour and salt
Pour in the boiled water 4 times, mixing between each pour with a wooden spoon to form the dough.
Allow to cool before kneading the dough.
The dough should be elastic if it is too dry when lukewarm, gradually add a little bit of hot water.
Divide the dough into 4 and form ropes.
Cut small portions to form the ravioli (be careful the dough swells a little when cooking) roll the portions into a ball and flatten them into discs.
Place a teaspoon of stuffing and gently fold the ravioli to seal.
Prepare a bowl of cold or even iced water and set aside.
Bring water to a boil in a saucepan and cook the ravioli for 10 minutes.
Using a skimmer, remove the ravioli and plunge them into cold water.