BONITO DASHI
A simple dashi recipe. Dashi is a standard broth used in Japanese soup and hot pot. You can find the ingredient at your local Asian grocery store.
Provided by lomagu
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 35m
Yield 4
Number Of Ingredients 3
Steps:
- Wipe the kombu with a damp cloth to clean it, then cut into 1 inch pieces, and place into a saucepan along with the water. Let stand 15 to 20 minutes.
- Bring the kombu to a rapid simmer; reduce to a slow simmer over low heat. Sprinkle in the bonito shavings and simmer a few minutes more until the flakes have sunk to the bottom of the saucepan. Remove from the heat and let stand a few minutes. Strain through a mesh strainer before using.
Nutrition Facts : Calories 12.1 calories, Carbohydrate 0.3 g, Protein 2.9 g, Sodium 32.6 mg
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Ihssane Zebbate
[email protected]This dashi is the worst thing I've ever tasted. I'm never making it again.
Su Merget
[email protected]I don't recommend this recipe. It's a waste of time and ingredients.
aliimran aliimran
[email protected]This dashi is way too complicated to make. I'm not going to try it again.
T҉G҉࿐ nayem
[email protected]I followed the recipe exactly and my dashi turned out really bland. I'm not sure what I did wrong.
Jordan Feenstra
[email protected]This dashi was a bit too fishy for my taste. I think I'll try a different recipe next time.
Nicasio Mahon Olivera
[email protected]I'm not a big fan of dashi, but this recipe was actually pretty good. I might try it again sometime.
Oaklynn Smiles
[email protected]This dashi is a great way to use up leftover fish bones. It's also a great way to add flavor to your dishes without adding a lot of salt.
Zakhele Yende
[email protected]I wasn't sure how this dashi would turn out, but I was pleasantly surprised. It's very flavorful and I'll definitely be making it again.
THE REAL ATOMIC JAY
[email protected]This dashi is a bit time-consuming to make, but it's definitely worth it. The flavor is incredible.
md monr khan
[email protected]I'm new to Japanese cooking and this dashi was a great introduction. It's easy to make and it really elevates the flavor of my dishes.
Dilrukshi De Silva
[email protected]This dashi is a great way to add flavor to vegetarian dishes. I use it in my vegetable ramen and it's always a hit.
Nerissa Fernandez
[email protected]I love using this dashi to make miso soup. It's so simple and comforting, and the dashi really makes a difference.
Mahlohonolo Baleseng
[email protected]I was a bit skeptical about making my own dashi, but this recipe made it really easy. The dashi turned out great and I'm so glad I tried it.
Kaytrell Thomas
[email protected]This dashi is a staple in my kitchen. I use it in everything from soups to stews to stir-fries. It adds so much flavor and umami to my dishes.
Stefnie Rowan Liebenberg
[email protected]I'm a professional chef and I was really impressed with this dashi. It's the perfect balance of flavor and richness. I'll definitely be using it in my restaurant.
Rabin Roimee
[email protected]I used this dashi to make ramen and it was the best ramen I've ever had. The broth was so flavorful and umami-rich. I can't wait to try it in other dishes.
Sidney Littlejohn
[email protected]This dashi is really easy to make. I just followed the instructions in the recipe and it turned out perfect. I'll definitely be making it again.
Laron Kinney
[email protected]I'm not a big fan of fish, but this dashi is surprisingly delicious. It has a very delicate flavor that doesn't overpower the other ingredients in my dishes.
Mariana Lopez
[email protected]This dashi is amazing! It's so flavorful and rich, and it really elevates the dishes I use it in. I've tried it in miso soup, ramen, and udon, and it's been a hit every time.