Recipe by Kyle Hildebrant
"Dashi is the basic stock used in most all Japanese cooking. Dashi stock is the base for miso soup. This recipe is for a Konbudashi, which is made with konbu (dried kelp/seaweed) and bonito flakes (a dried fish which has been shaved into flakes.) There are many variations of dashi, but this is probably the most common."
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dashi kombu (dried kelp)
What can I use to replace bonita flakes
This is the base for miso soup (among other recipes) and is what makes the soup so good! Thank you for the easy recipe!
Easy to make. I used dried kelp knot instead.
Excellent! Don't be afraid of adding the full amount of bonito flakes. It lends a smokey fish flavor to the stock that makes all the difference. Used this as the base for the Nabeyaki Udon soup that is on this site.
Very easy recipe, yielded perfect dashi. Wouldn't change a thing.
Perfect. I made the best miso soup out of this base.
* Percent Daily Values are based on a 2,000 calorie diet.
Dashi Stock (Konbudashi)
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 0
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