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Dashi - Japanese Soup Stock

By , About.com Guide

Making Katsuodashi

Making Katsu Dashi

Photo (c) Setsuko Yoshizuka

Dashi is Japanese stock, which becomes the base of many Japanese dishes, such as soup, dipping sauce, and nimono (simmered dishes). Since dashi is often used in Japanese cooking, it's useful to know how to make it. There are different kinds of dashi. It can be made from kombu (dried kelp), katsuo-bushi (dried bonito) flakes, niboshi (dried small sardines), hoshi-shiitake(dried shiitake mushrooms), and more. Kombu dashi and dried shiitake mushroom dashi are known as good vegetarian stocks. It might take extra effort to make dashi, but good dashi makes your Japanese dishes taste much better. Let's learn to make different kinds of dashi.

Step-By-Step Instructions :

  • How to Make Katsuo Dashi
  • How to Make Niboshi Dashi
  • How to Make Kombu Dashi
  • How to Make Kombu and Katsuo Dashi

    Recipes:

  • Kombu Dashi Recipe - for clear soup, nabe (hot pot dishes), and more.
  • Katsuo Dashi Recipe - for nimono, clear soup, miso soup, and more.
  • Kombu and Katsuobushi Dashi Recipe - for clear soup, nimono, noodle dipping sauce, and more.
  • Niboshi Dashi Recipe - for miso soup, nimono, and more.
  • Hoshi-shiitake Dashi Recipe - for nimono, and more.

    Japanese dashi is best used on the day it was made. If you have some leftover dashi, keep it in a covered container. It can be kept in the refrigerator for a couple of days.

    Instant dashi powder is also available at stores. If you don't have much time, it's quick to use dashi powder to make dashi stock. Usually, about 1 tsp of dashi powder is used for 3 to 5 cups of water. Follow the instructions in the packages. Dashi powder includes some salt, so adjust the flavor of dishes as needed.

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