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Dashi-Stock (jap. ramen)

Dashi

Dashi is one of the foundations, which form the basis of almost all Japanese soups. Dashi is made by bringing dried bonito flakes (Katsuobushi) and kombu seaweed to the boil and skim off the resulting stock. Dashi is used for dishes like soups, stews (Nabe), sauces and rice dishes. Dashi, in easy to prepare powdered form, is very popular, because you can cook authentic tasting Japanese dishes, without having to prepare the stock from ground up.



Ingredients for 4 Persons

*The bold written ingredients are available under www.Japan-Feinkost.de and in our store!


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Preis

LM360

5.95 €

LM366

7.95 €


Guide

  1. Let the 10g kombu seaweed soak in Water and them bring the Water to a boil
  2. Remove the kombu seaweed
  3. Stir in 10g bonito flakes

* Usually coarser bonito flakes are used in place of small and fine bonito flakes. They are larger and can be skimmed off after cooking. With good quality, and dried again, they are usable again.


If you have no time and also no bonito flakes available, is it possible to use an instant powder.

Dashi-Stock Variants

Traditional

Traditionally Dashi was made with sardines (Iriko), however due to the strong taste, this was not incorporated into the Western cuisine.

Vegetarian

As bonito flakes are made from dried fish, we recomend for vegetarians to use shiitake mushrooms and kombu seaweed to prepare dashi-stock

  1. Presoak the dried shiitake mushrooms in water until they are swollen.
  2. Use the shiitake mushrooms well as the water!
  3. Fill up the water to the above mentioned amount and add the kombu seaweed.
  4. Then Proceed as described above.