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This content has been automatically translated from Ukrainian.
Dasi (Dashi) — is the main broth of Japanese cuisine, used as a base for many dishes such as miso-shiro (miso soup) and udon. Dashi is distinguished by the deep taste of umami, which adds a characteristic aroma and taste to many Japanese dishes.
The main ingredients for making dasi
Katsuobushi (Katsuobushi) - shavings of fried and fermented bonito fish. These are small, hard scales that are usually cut into thin pieces before being used in the broth.
XLINKSTARTX3XCombuxLINKENDX3X (Kombu) are large sheets of algae that are usually soaked in water or boiled for a short time to add flavor to the broth.
There are different variations of dasi, depending on which ingredients are used. For example, you can make dasi only on kombu, or use other types of fish or mushrooms to make broth.
Dashi — is a key component of Japanese cuisine, and properly prepared broth can significantly improve the taste of many dishes.
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