
Dashi

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For Japanese cooks, dashi is a universal solvent that ends up in all manner of sauces, soups, and stews. Once you get a hold of the requisite ingredientswhich keep welldashi is by far the easiest and quickest of all broths to make. You bring kombu (dried giant kelp) to a simmer in water, pick it out with tongs, and add a handful or two of dried bonito flakes. Bonito is a tuna like fish that the Japanese dry and smoke until it has the texture of wood and looks like an overripe banana. Traditionalists then shave the bonito as needed with a device that looks a little like a shoebox with a blade inserted into one side. How even most cooks, even purists, buy bonito already shaved. Once you have your dashi in hand, think of it as you would any broth and use it to poach vegetables, pieces of seafood, or meat. Dashi is also the base for miso soup (following), which itself can be used as a base for more elaborate soups, especially those containing seafood.
ingredients
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serves: 1
1 1/2 lengths kombu (or 18 inches total)
1 ounce (about 2 cups loosely packed) dried bonito flakes
Nutrition Facts
Dashi
Servings Per Recipe: 1
Amount per Serving
Calories: 147
- Total Fat: 1.5 g
- Saturated Fat: 0.5 g
- Trans Fat: 0 g
- Cholesterol: 43.1 mg
- Sodium: 2341.8 mg
- Total Carbs: 14.4 g
- Dietary Fiber: 2 g
- Sugars: 0.9 g
- Protein: 20.3 g
preparation

comments
arlene
May 9, 2012