{"id":12956,"date":"2026-06-30T21:21:21","date_gmt":"2026-06-30T18:21:21","guid":{"rendered":"https:\/\/andrestover.com\/?p=12956"},"modified":"2026-07-06T23:05:19","modified_gmt":"2026-07-06T20:05:19","slug":"kombu-dashi-japanese-seaweed-stock","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/kombu-dashi-japanese-seaweed-stock\/","title":{"rendered":"Kombu dashi \u2013 Jaapani merevetika puljong"},"content":{"rendered":"\n

Ajalooline puljong, mis on valmistatud mere pruunvetikast, veest ja tuunikalahelvestest. V\u00e4ga tugeva umami maitsega puljong, mida peetakse Jaapani k\u00f6\u00f6gi alustalaks ja mille baasil valmistatakse misosuppe, rameneid, kalasuppe, nuudleid puljongis.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Valmistamise aeg: Kombu leotamine m\u00f5nest tunnist kuni \u00f6\u00f6p\u00e4evani, puljongi keetmine v\u00f5tab aega m\u00f5ne minuti.
Tase: V\u00e4ga lihtne
Kogus: 5L puljongit<\/mark><\/p>\n\n\n\n

Koostisosad:<\/span>
50-70 g Kuivatatud kombu pruunvetikat
Peot\u00e4is kuivatatud tuunikala helbeid (bonito helbed, katsuobushi)
5 L vett
Soovi korral natuke meresoola<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Valmistamine:<\/span><\/p>\n\n\n\n

    \n
  1. Pane kombu k\u00fclma vette ja leota seda jahedas m\u00f5nest tunnist kuni \u00fche \u00f6\u00f6p\u00e4evani. Selle ajaga imenduvad maitsed vetikast v\u00e4lja leotusvette.<\/li>\n\n\n\n
  2. Eemalda kombu, vala vedelik keedupotti ja aja keema.<\/li>\n\n\n\n
  3. Kui vedelik on keema t\u00f5usnud, siis lisa tuunikalahelbed. Keeda kaks minutit.<\/li>\n\n\n\n
  4. Vala puljong l\u00e4bi peenesilmalise s\u00f5ela ja s\u00e4ilita +4 kraadi C juures umbes n\u00e4dal aega v\u00f5i k\u00fclmuta ja s\u00e4ilita pikaajaliselt.
    Kasuta dashit Jaapanip\u00e4raste roogade valmistamiseks.<\/li>\n<\/ol>\n\n\n\n

    Selleks, et valmistada Kombu tashiga Jaapanip\u00e4rast kalasuppi, hangi \u00fcks t\u00fckk valget kalafileed. N\u00e4iteks koha sobib h\u00e4sti. L\u00f5ika kalafilee pikuti pooleks ja edasi umbes 1 cm laiusteks ribadeks. L\u00f5ika \u00fcks porgand ja umbes 150 g valget redist \u00fcukesteks ribadeks, haki v\u00e4ike peot\u00e4is peterselli. Keeda m\u00f5ned vutimunad ja l\u00f5ika pikuti pooleks.
    Aja puljong keema, lisa kala ning maitsesta suppi natukese meresoola ja musta pipraga. Keeda kala umbes 2-3 minutit. Lisa ribastatud porgand, redis ja hakitud petersell. Lisa 2 spl sojakastet.
    Lase supil umbes 5 minutit seista ning serveeri. Serveerimisel t\u00f5sta supp kaussidesse, kaunista vutimunadega ning maitserohelisega.
    Valmis!<\/p>\n\n\n\n

    \"\"<\/figure>\n
    \n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

    Ajalooline puljong, mis on valmistatud mere pruunvetikast, veest ja tuunikalahelvestest. V\u00e4ga tugeva umami maitsega puljong, mida peetakse Jaapani k\u00f6\u00f6gi alustalaks ja mille baasil valmistatakse misosuppe, rameneid, kalasuppe, nuudleid puljongis. Valmistamise aeg: Kombu leotamine m\u00f5nest tunnist kuni \u00f6\u00f6p\u00e4evani, puljongi keetmine v\u00f5tab aega m\u00f5ne minuti.Tase: V\u00e4ga lihtneKogus: 5L puljongit Koostisosad:50-70 g Kuivatatud kombu pruunvetikatPeot\u00e4is kuivatatud tuunikala helbeid […]<\/p>\n","protected":false},"author":1,"featured_media":12966,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,68],"tags":[665],"class_list":["post-12956","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rahvustoidud","category-supid","tag-japan","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/12956","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=12956"}],"version-history":[{"count":32,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/12956\/revisions"}],"predecessor-version":[{"id":13013,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/12956\/revisions\/13013"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/12966"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=12956"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=12956"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=12956"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}