One of the mysteries of the English language finally explained.
Stock made from fish and kelp, used in Japanese cooking.
- ‘In a medium saucepan, combine the dashi, soy sauce, and mirin.’
- ‘After initial preparation, shoots are cooked with dashi and soy sauce, boiled with rice, put in soup, etc.’
- ‘In a large skillet or wok, bring the dashi, soy sauce, mirin and sugar to a boil.’
- ‘Soak it in hot water and you get the essence of dashi, the stock base of the tangy broths and consommés the Japanese love.’
- ‘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.’
- ‘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.’
- ‘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.’
- ‘For the dashi: In a medium saucepan, combine the water and konbu and bring to a boil.’
- ‘For the sour dashi cocktail: In a medium saucepan, combine the sake, pickled plums, konbu, and bonito flakes.’
- ‘To serve, place some rice and dashi broth into a soup bowl and top with some nori, Japanese leeks, and sesame seeds.’
- ‘In a medium bowl, whisk together the lemon juice, olive oil, soy sauce, Riesling, sake, dashi, and shallots.’
- ‘For the dashi, in a medium bowl, combine the konbu and water and set aside to soak for one hour.’
Top tips for CV writingRead more
In this article we explore how to impress employers with a spot-on CV.