Dashi (出汁, だし) is a Japanese broth or stock that is used in many Japanese dishes from soups to rice bowls to okonomiyaki and even in omelettes. One of the reasons that it is used in so many dishes is because it is packed full of umami and it adds a ton of flavour to anything that you use it in. There are several different kinds of dashi but the main one is made with kombu, a dried kelp, and katsuobushi or bonito flakes or dried, fermented and smoked skipjack tuna. These days dashi is commonly made with an instant powder but it is so easy to make from scratch once you get your hands on the kombu and katsuobushi. You can find both the kombu and katsuobushi in a local Asian grocery store and these days some larger grocery stores have them in the Asian section or sometimes in the sushi section. Once you have your dashi a good place to start using it is in a basic miso soup!
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