Dashi Stock (Konbudashi) Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Feb. 1, 2010
This is the base for miso soup (among other recipes) and is what makes the soup so good! Thank you for the easy recipe!
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Photo by Margaret

Cooking Level: Intermediate

Home Town: Corvallis, Oregon, USA
Reviewed: Apr. 16, 2011
Easy to make. I used dried kelp knot instead.
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Reviewed: Apr. 6, 2012
What can I use to replace bonita flakes
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Photo by Amy

Cooking Level: Expert

Home Town: Ipoh, Perak, Malaysia

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Reviewed: Mar. 25, 2013
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.
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Reviewed: Apr. 5, 2013
Good
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Photo by SherryL

Cooking Level: Intermediate

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Reviewed: Nov. 8, 2013
Perfect. I made the best miso soup out of this base.
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Photo by RawWarrior

Cooking Level: Intermediate

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Reviewed: Apr. 9, 2014
Very easy recipe, yielded perfect dashi. Wouldn't change a thing.
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Photo by CharlotteMay

Cooking Level: Intermediate



 
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