HomeLatest ThreadsGreatest ThreadsForums & GroupsMy SubscriptionsMy Posts
DU Home » Latest Threads » Forums & Groups » Topics » Home & Family » Cooking & Baking (Group) » Simple basic Japanese Das...

Thu Apr 25, 2019, 09:49 AM

Simple basic Japanese Dashi Broth

This week is a very simple and basic Japanese dashi broth! This is the cornerstone of much of Japanese cuisine, including miso soup (which we will be doing next week!) It's simple and delicious and has a lovely rich ocean aroma, and unlike the shrimp stock we made for the gumbo a few weeks ago, it doesn't really lose its aroma or flavour right away, so you can store it in your fridge for a while! The shrimp stock you really need to use right away.

Like any other broth or stock, you really don't want this to get up to a rolling boil, and you definitely don't want to boil the kombu at the beginning. It makes the seaweed very bitter and sort of slimy. There are many different kinds of katsuobushi or bonito flakes, so find the ones that work best for you! They can get very expensive to get the highest quality, but you can make very nice dashi with the cheaper ones, too.

5 replies, 685 views

Reply to this thread

Back to top Alert abuse

Always highlight: 10 newest replies | Replies posted after I mark a forum
Replies to this discussion thread
Arrow 5 replies Author Time Post
Reply Simple basic Japanese Dashi Broth (Original post)
Saviolo Apr 2019 OP
WhiteTara Apr 2019 #1
Saviolo Apr 2019 #2
WhiteTara Apr 2019 #3
The Polack MSgt Apr 2019 #4
Saviolo Apr 2019 #5

Response to Saviolo (Original post)

Thu Apr 25, 2019, 11:43 AM

1. Thanks. I've been wanting to

make a good miso broth, and here it is.

Reply to this post

Back to top Alert abuse Link here Permalink


Response to WhiteTara (Reply #1)

Thu Apr 25, 2019, 11:51 AM

2. We're doing the whole miso soup recipe next week!

It was really good!

Reply to this post

Back to top Alert abuse Link here Permalink


Response to Saviolo (Reply #2)

Thu Apr 25, 2019, 11:55 AM

3. Fab!

I have a tub of miso waiting for this

Reply to this post

Back to top Alert abuse Link here Permalink


Response to Saviolo (Original post)

Fri Apr 26, 2019, 03:51 PM

4. Dashi is the secret ingredient in a salad my wife makes

for summer get togethers -Tomato Cucumber and sweet onion in a dashi/mirin/soy sauce dressing.

When she explains what dashi is, people usually say that they're glad they tasted 1st and asked later.

Americans can be such wimps about food

Reply to this post

Back to top Alert abuse Link here Permalink


Response to The Polack MSgt (Reply #4)

Fri Apr 26, 2019, 03:56 PM

5. Right!?

I mean, I get it: Never ask what's in the sausage, but still. We do a lot of fermenting at home, and most people would throw out about 80% of the fermented products we make and love.

And what's so scary about dashi? It's just fish broth!

Reply to this post

Back to top Alert abuse Link here Permalink

Reply to this thread