Takashis Dashi Recipes

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AWASE DASHI (JAPANESE SOUP STOCK)



Awase Dashi (Japanese Soup Stock) image

Dashi is the basic Japanese soup stock used in many Japanese dishes. Learn how to make Awase Dashi at home with umami-packed ingredients like kombu (kelp) and katsuobushi (bonito flakes).

Provided by Namiko Chen

Categories     Condiments

Time 20m

Number Of Ingredients 3

1 piece kombu (dried kelp) ((10 g; 4 inches x 4 inches, 10 cm x 10 cm))
1 cup katsuobushi (dried bonito flakes) ((10 g))
4 cups water

Steps:

  • Gather all the ingredients. Most Japanese recipes would say to gently clean the kombu with a damp cloth. However, these days, kombu is quite clean, so just make sure it doesn't have any mold spots and it's ready to use. Do not wash or wipe off the white powdery substance, as it has lots of umami.
  • Make several slits in the kombu to release more flavor.

Nutrition Facts : ServingSize 1 batch, Calories 5 kcal, Carbohydrate 1 g, Protein 1 g, Sodium 42 mg, Fiber 1 g, Sugar 1 g

TAKASHI'S DASHI



Takashi's Dashi image

This dashi recipe is used to make Natto Soba and Grilled Salmon and Chilled Somen with Yuzu Sauce (pictured), courtesy of chef Takashi Yagihashi (Takashi's Noodles).Reprinted with permission from Takashi's Noodles by Takashi Yagihashi with Harris Salat, copyright 2009. Published by Ten Speed Press.Photo credit: Tyllie Barbosa 2009

Provided by Martha Stewart

Categories     Soup Recipes

Yield Makes 8 cups

Number Of Ingredients 2

2 large pieces kombu, approximately 10-by-4-inches each, gently wiped with a damp towel
3 cups packed katsuobushi (dried bonito flakes)

Steps:

  • Place kombu and 9 cups water in a large pot; let soak at room temperature for at least 20 minutes and up to overnight.
  • Place pot over high heat and bring to a boil. Remove kombu and discard. Reduce heat to a simmer and gently stir in katsuobushi. Let simmer for 10 minutes. Strain through a fine mesh sieve into a 2-quart container.

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