May 14, 2013
INGREDIENTS2 Japanese-style dried anchovies (iriko), heads removed
˝ (2"x15") piece kombu
2 tbsp. dried bonito flakes
1 boneless, skinless chicken breast, cut crosswise into ˝"-thick slices, 1˝" long
4 medium shrimp, heads removed, peeled, and deveined, halved lengthwise
1˝ tsp. soy sauce
1˝ tsp. mirin
2 shiitake mushrooms, stemmed and cut into 2 triangles each
4 tops of parsley sprigs, tied into a knot
Zest of ˝ lemon
INSTRUCTIONS1. Bring anchovies, kombu, and 1˝ cups water to a boil in a 4-qt. saucepan; remove and discard anchovies and kombu with a slotted spoon. Add bonito; remove from heat. Let steep for 5 minutes; pour through a strainer and set dashi aside.
2. Heat oven to 325°. Bring a large pot of salted water to a boil over high heat. Add chicken; cook until opaque, about 3 minutes. Using a slotted spoon, transfer to a bowl; set aside. Add shrimp; cook until opaque, about 30 seconds. Drain; add to bowl with chicken. Divide mixture among four 6-oz. ramekins; place in a 9"x13" baking dish.
3. Whisk dashi, soy sauce, mirin, and... Get the recipe >>
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