April 27, 2008 at 8:00 am by Vanessa Barrington
Ecosalon Recipes: Dashi – the Mother Broth of Japanese Cooking
Dashi is a basic building block of Japanese cuisine. It is the base for miso and clear broth soups as well as noodle dishes and dipping sauces. It’s the simplest thing in the world to make and imparts your cooking with the mysterious fifth flavor, umami, from the kombu seaweed, and a hauntingly subtle smokiness from the dried bonito tuna flakes.
In fact, that’s all you need to make dashi broth: kombu and bonito flakes, along with water. Stay away from the instant dashi granules available in many Asian supermarkets. They make …
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