Difference between revisions of "Alternative:Dashi"
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| − | {{recipe}} | [[ | + | {{recipe}} | [[Soup|Soup]] | [[Cuisine of Japan|Cuisine of Japan]] |
| − | Dashi is a broth used to make [[ | + | Dashi is a broth used to make [[Miso Soup|miso soup]]. |
==Ingredients== | ==Ingredients== | ||
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One or more of: | One or more of: | ||
| − | * dried [[ | + | * dried [[Konbu|konbu]] (kelp) seaweed (''konbu'') |
| − | * [[ | + | * [[Clam|clams]] (''asari'' or ''shijimi'') |
| − | * [[ | + | * [[Bonito Flakes|dried bonito flakes]] (''katsuo-bushi'') |
| − | * [[ | + | * [[Mackerel|dried mackerel flakes]] (''sababushi'') |
| − | * dried sardines or [[ | + | * dried sardines or [[Anchovy|anchovies]] (''niboshi'') |
| − | * dried shiittake mushroom [[ | + | * dried shiittake mushroom [[Mushroom|mushrooms]] (''hoshi-shiitake'') |
* dried young "flying fishes" (飛魚;''tobiuo'' or あご;''ago'',unique name to Japanese-oceanside.) | * dried young "flying fishes" (飛魚;''tobiuo'' or あご;''ago'',unique name to Japanese-oceanside.) | ||
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#Filter the liquid or scoop the solids out of it. The liquid is your dashi. | #Filter the liquid or scoop the solids out of it. The liquid is your dashi. | ||
| − | When only kelp (''konbu'') is used, you get ''kombu-dashi''. This is bland, and appears to be unpopular for use in miso soup. A chunk of kelp about 6 inches across might be reasonable for a [[ | + | When only kelp (''konbu'') is used, you get ''kombu-dashi''. This is bland, and appears to be unpopular for use in miso soup. A chunk of kelp about 6 inches across might be reasonable for a [[Quart|quart]] of broth. |
| − | When sardines or anchovies also used, you get ''niboshi-dashi''. This seems to be the most popular choice for making [[ | + | When sardines or anchovies also used, you get ''niboshi-dashi''. This seems to be the most popular choice for making [[Miso Soup|miso soup]]. You might add a bit of [[Sake|sake]] in this case. About 10 little [[Fish|fish]] (guppy-sized) per quart of broth should do. |
| − | When both kelp (''konbu'') and bonito flakes (''katsuo-bushi'') are used, you get ''katsuobushi-dashi''. This appears to be the second most popular choice for making miso soup. About 1 [[ | + | When both kelp (''konbu'') and bonito flakes (''katsuo-bushi'') are used, you get ''katsuobushi-dashi''. This appears to be the second most popular choice for making miso soup. About 1 [[Cup|cup]] of bonito flakes per quart of broth should do. At first you produce primary dashi (''ichiban-dashi''). This is good for clear soups. If you use the solids a second time, you get secondary dashi (''niban-dashi''). This is good for thick soups and for cooking vegetables. |
{{wikipedia|dashi}} | {{wikipedia|dashi}} | ||
Revision as of 17:36, 5 April 2012
| Soup | Cuisine of Japan
Dashi is a broth used to make miso soup.
Ingredients
One or more of:
- dried konbu (kelp) seaweed (konbu)
- clams (asari or shijimi)
- dried bonito flakes (katsuo-bushi)
- dried mackerel flakes (sababushi)
- dried sardines or anchovies (niboshi)
- dried shiittake mushroom mushrooms (hoshi-shiitake)
- dried young "flying fishes" (飛魚;tobiuo or あご;ago,unique name to Japanese-oceanside.)
Procedure
- If using sardines or anchovies, remove the heads and intestines. Discard these, keeping the bodies.
- Boil fish in water, as if you were making tea.
- Filter the liquid or scoop the solids out of it. The liquid is your dashi.
When only kelp (konbu) is used, you get kombu-dashi. This is bland, and appears to be unpopular for use in miso soup. A chunk of kelp about 6 inches across might be reasonable for a quart of broth.
When sardines or anchovies also used, you get niboshi-dashi. This seems to be the most popular choice for making miso soup. You might add a bit of sake in this case. About 10 little fish (guppy-sized) per quart of broth should do.
When both kelp (konbu) and bonito flakes (katsuo-bushi) are used, you get katsuobushi-dashi. This appears to be the second most popular choice for making miso soup. About 1 cup of bonito flakes per quart of broth should do. At first you produce primary dashi (ichiban-dashi). This is good for clear soups. If you use the solids a second time, you get secondary dashi (niban-dashi). This is good for thick soups and for cooking vegetables.
