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Stock made from fish and kelp, used in Japanese cooking.
- ‘For the dashi, in a medium bowl, combine the konbu and water and set aside to soak for one hour.’
- ‘In a medium bowl, whisk together the lemon juice, olive oil, soy sauce, Riesling, sake, dashi, and shallots.’
- ‘After initial preparation, shoots are cooked with dashi and soy sauce, boiled with rice, put in soup, etc.’
- ‘Soak it in hot water and you get the essence of dashi, the stock base of the tangy broths and consommés the Japanese love.’
- ‘For the dashi: In a medium saucepan, combine the water and konbu and bring to a boil.’
- ‘Add the remaining dashi, two cups at a time, and continue to simmer until all of the liquid has been absorbed the mixture should be creamy but the rice still slightly him.’
- ‘Many Japanese associate umami with dashi, which is a soup broth once again made with konbu, but with the addition of bonito flakes and, of course, water.’
- ‘In a medium saucepan, combine the dashi, soy sauce, and mirin.’
- ‘To serve, place some rice and dashi broth into a soup bowl and top with some nori, Japanese leeks, and sesame seeds.’
- ‘Find it at Japanese specialists and good health food stores, and stock up on instant dashi (flaked bonito and seaweed broth) and mirin (sweet rice wine) at the same time.’
- ‘In a large skillet or wok, bring the dashi, soy sauce, mirin and sugar to a boil.’
- ‘For the sour dashi cocktail: In a medium saucepan, combine the sake, pickled plums, konbu, and bonito flakes.’
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