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• Dashi

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. 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. Recipe videos: Loading...