Japanese ingredients mixed with Dutch dairy
Dutch dairy is a pure, unadulterated product that can be combined with other flavours. With typical Japanese ingredients such as soya, miso and katsuobushi, for example: just as pure, yet with complex tastes. Debic makes special recipes with a number of combinations.
Japanese ingredients have a powerful, complex taste and therefore add a great deal of depth to dishes. According to superfoodie, author and importer Luc Hoornaert, this makes them a perfect match for dairy. So we combine a number of Debic products with the best Japanese ingredients and several traditional cooking techniques.
Katsuobushi and kombu together are the main ingredients for the mother of all Japanese flavours: dashi. Katsuobushi consists of dried, fermented and lightly smoked pieces of bonito which undergo a long preparation process resulting in a great umami taste. It comes in the form of large flakes (kezurikatsuo) or very fine flakes (hanakatsuo). The latter are mainly used as topping for warm dishes.
Melt 1 kg of Debic Butter and add 100 g katsuobushi. Leave to infuse over a gentle heat for 30 minutes. Strain through a superbag or cheesecloth and squeeze well. The infusion can be used, for example, when making a potato and green herb purée.
Nori is the Japanese word for glue. Porphyra, a red seaweed, contains a large quantity of agar-agar and was therefore also used as glue. These days we roast the sheets, which contain 10% wild oysters, to release the fragrance. Ground to a powder, micro nori can be infused in cream and used in various ways.
Mix 1 litre of Debic Culinaire Original with 50 g micro nori and 10 g salt. Vacuum pack and leave to infuse in the refrigerator for 24 hours. Pass through a fine sieve and whip the cream in a planetary mixer until light and airy. Mix the cream with Japanese sauce.
Aji Ichi Shibori
For this Rolls Royce of fruit juices, each orange is picked, peeled, supremed and squeezed by hand. So only the essence of the finest oranges is used to create a taste sensation. View our recipe for roasted sesame panna cotta with Aji Ichi Shibori here.
Kombu
Kombu contains many amino acids and glutamic acids, forming the basis for umami. Some types of kombu contain mannitol and taste sweeter. Cooked or pickled, kombu provides a creative challenge in the kitchen. It is a magnificent sparring partner for all seafoods and pairs perfectly with dairy. View the recipe here.
Miso Dare
Miso Dare is a liquid version of Haccho miso. Diluted slightly with home-made dashi, it is ready to use. Here you can find our recipe for Turbot beurre blanc with white soya sudashi and Miso Dare.
We have a recipe for you in which we combine Japanese ingredients with Dutch dairy and gather together the 2 preparations from this article. Spoil your guests with these special taste combinations!
