LOVE everything Japanese. We even have one of those little folding lacquer-looking dining tables that fold and slides under our couch (inexpensive at Asian markets!). Something about sitting on the floor to eat seems so grounding and peaceful. 🙂 My son, Taliesin, has been eating with chopsticks since he was two, and I’ve made sushi more than once (twice, lol). I sumi paint sometimes as a hobby (more on that later)!
Dashi is a fish stock, basically. Don’t worry! The fishy taste is not bad really! People say it is more of an ‘ocean’ taste and not fishy at all. Really this is quite good! Dashi can be used straight as a broth, or as an addition to chicken or veggie stock. Many, MANY Japanese dishes include a little Dashi.
It’s really the simplest and probably the fastest broth you could make. Dashi in Japan is like tomato sauce in Italy, or kimchi in Korea. Everyone has their favorite recipe! You can find Kombu and bonito flakes at your Asian market or Amazon. com
- Kombu (a type of saltier, sweeter kelp, full of vitamins, minerals, protein, and fiber) one piece
- Bonito flakes (little fish related to the tuna) one cup
- Water one quart
Place the piece of kombu in the pot with the water on medium high heat until it comes to a simmer. Turn it off and let it steep for 30 minutes. Remove the kelp and discard. Now, On medium high heat, add the bonito flakes. Once there is a simmer, turn off the heat and allow to steep 10 minutes. I have read in a Japanese cookbook that boiling can cause a bitter taste. Now, strain thoroughly. A cheesecloth could come in handy for this. You will be left with a nice and very healthy broth that is almost clear in color.
So what to do next? I added some soba noodles and shrimp! Then I’d come to realized that dashi is quite strong and adding it to broth instead would be better lol. You can keep dashi in your fridge for about a month.
🙂 I’m new at Japanese cooking, as you can see! I love making sushi, miso, etc. I hope you try this! 🙂 I LOVE ethnic, worldly cuisine!