5 cups Vegetarian Konbu Dashi Stock
11/4 ounces dried shiitake mushrooms
1 teaspoon caster sugar
pinch of sea salt
AddVegetarian Konbu Dashi Stock to a pan until hot but not boiling, then remove from the heat.
Add the shiitake mushrooms, sugar and salt to the hot konbu dashi and let them soak for 2–4 hours. Remove the mushrooms, reserving them for another recipe.
Strain the dashi into a bowl avoiding any sediment or grit from the bottom of the pan.
The dashi will keep in the fridge for a few days and in the freezer for up to 3 months.
This Dashi is a much stronger flavored version than the bonito and konbu dashi. Excellent for Miso Soup and Ramen.
11/4 ounces dried small sardines (niboshi)
5 cups) cold water or Traditional Fish Based Dashi
1/8 ounce konbu (if using water)
Pluck off and discard the fish heads, open up the fish stomachs and remove and discard the insides. Place the prepared fish in a pan with the measured water and konbu, or with theTraditional Fish Based Dashi, and leave to soak for one hour.
Bring the water quickly to a boil, skim off any scum that rises to the surface and simmer very gently for 6–10 minutes.
Remove from the heat and pass through a very fine muslin-lined sieve.
The dashi will keep in the fridge for a few days and in the freezer for up to 3 months.
Meat dashi’s are pretty rare in Japanese Cuisine. In the United States chef David Chang has made his bacon dashi infamous in culinary circles.
This Dashi can be made more luxurious by replacing the chicken bones with duck bones.
3 pounds 5 ounces chicken bones
1 tablespoon fine sea salt
2 scallions, white part only
3 1/2 ounces carrots
1 3/4 ounces of ginger
1 cup sake
14 3/4 cups cold water
Remove any bits of fat from the chicken bones. Rub the salt into the bones and set aside for 1 hour to allow salt to penetrate.
Preheat the oven to 350 degrees. Place the bones in a roasting pan and roast in the oven for 30 minutes.
Meanwhile, cut the scallion stalks in half and carefully char them over a gas flame on the stove or under the broiler. Wash and roughly slice the unpeeled carrots and ginger.
Transfer the hot roasted bones to a large stockpot and add the rest of the ingredients. Quickly bring to a boil, then simmer until the stock is reduced by half, skim off any scum that rises to the surface.
Remove the bones from the pot, and pass the stock through a fine sieve.
The dashi will keep in the fridge for a few days and in the freezer for up to 3 months.
Hel (“Hidden” or “Concealer”) is a goddess who rules over the identically-named Hel, the underworld where many of the dead dwell. Her name’s meaning of “Hidden” surely has to do with the underworld and the dead being “hidden” or buried beneath the ground.
Hel is the daughter of Loki and the giantess Angrboda (“Anguish-boding”), and therefore the sister of the wolf Fenrir and the world serpent, Jormungand. This makes her part of a highly dangerous and disreputable family.
Hel is generally presented as being rather greedy, harsh, and cruel, or at least indifferent to the concerns of both the living and the dead. However, her personality is little-developed in what survives of Old Norse literature. She’s mostly mentioned only in passing. She’s described as having the appearance as being half-black (or sometimes blue), half-white, and with a perpetually grim and fierce expression on her face.
The only surviving myth in which she features prominently is that of The Death of Baldur. The beloved god Baldur was slain by none other than Hel’s father, Loki, and the gods sent an emissary named Hermod to Hel in hopes of retrieving Baldur. Hermod pleaded with Hel, telling her how every living thing was in sorrow over the loss of Baldur. But Hel wouldn’t give up her prize so easily. She told Hermod that she would only consent to release Baldur if every last thing in the universe wept for him. Hermod and the other gods went around and got almost everything in the cosmos to weep for Baldur. Only one giantess, who was probably Loki in disguise, refused. But because of that one refusal, the terms of Hel’s offer weren’t met, and Hel kept Baldur in her cold clutches.
The realm of the dead has several names: Niðavellir (“Obscure Plains” or “Fields of Darkness”), Náströnd (“Corpse-shore”), or Násheimr (“Corpse-world”). It seems to consist of nine dwellings, the most terrible of which is Náströnd, in the southern reaches of Hel, where those who broke the moral laws, especially oath breakers, are cast. The dragon Níðhöggr gnaws on their corpses.
Because of how sparsely-defined her character is, many scholars view Hel as more of a late literary personification of the grave than a goddess who was actually worshiped or appeased in her own right. Due to the lack of conclusive evidence either way, this must remain an open question.