Friday, March 4, 2011

Making Japanese savory broth, "dashi"

Making "dashi," savory broth, is the key to many of Japanese cooking. Once you know how to make this savor broth, you can add soy sauce, sake, and/or miring to make you own soba/ udon noodle soup, or any sauce for many Japanese dishes. 

Here are some of the main ingredients you can use to make "dash":

  • 4 cups water
  • 6-8inch / 15-20cm of dried kelp(こぶ/こんぶ)
  • Dried bonito flakes (if you are using packaged ones, use 4 packages) (かつお節)
  • 5-7 dried anchovies(Niboshi 煮干し/にぼし)- heads and guts removed

    In a large pot, soak dried kelp (for best result, soak the kelp in the water for an hour before you start cooking) and bring it to simmer. Take the kelp out and add the bonito flakes and anchovies, and bring to boil. Boil for 8-10 minuets. Scoop out the bonito flakes and anchovies, and discard them. This is the basic savory broth. You may also add Shiitake mushroon to give it an additional "depth" to the broth. 


    No comments:

    Post a Comment