Dashi

Dashi is used as a stock. A lot of Japanese meals are based on dashi: Soups, nimonos (simmered dishes) or dips. Variants of dashi can be plenty. It can be made, for example of dried kelp, niboshi (dried sardines), katsuo-bushi or shiitake mushrooms. Dashi is used very often in Japanese cooking; so, it is a good idea to have some ready at hand in advance. It can be kept in a fridge for up to three days.

Dietitians and nutrition experts headed to Japan to see how miso soup is made, with the aim of discovering the secret behind miso's weight loss magic. They discover that one person can lose weight by replacing a meal with three bowls of miso soup made with dashi. The question how to lose 5 kilos in 2 weeks diet plan is answered after analyzing the incredible properties of Dashi soup.

INGREDIENTS:
  • 1 piece of 30 cm-long dried kelp (konbu)
  • 3/4 of cup of “katsuo-bushi” (dried bonito shavings)
  • 6 cups of water
PREPARATION:
  • At first, wipe the kelp gently with dry cloth.
  • Cut some slits all over the kelp with a sharp nice.
  • Put the kelp into a big saucepan and bathe in water.
  • Bring to simmer using only medium heat.
  • Then remove the kelp (you can either throw it out it or use its ripped pieces later in the soup).
  • Put bonito shavings into the saucepan, reduce the heat to medium-low and simmer about 3 minutes until the bonito shavings dive. Strain broth through and throw the bonito shavings away.
  • Cover and put in a fridge.



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