Recipe by Rachael S.
"Dashi is an essential broth base for most Japanese dishes and can be purchased in most Asian Grocery stores. For those of you who want to do it from scratch there are several recipes out there, but I find this one is easiest. This recipe uses Konbu (also spelled Kombu), a variety of dried edible kelp that is harvested off the coast of Hokkaido and as far south as the Seto sea. This is a good vegetarian broth and enhances the subtle flavor of Japanese cuisine. It is also a bit friendlier to the western chef than katsubuoshi, which is made from dried fish flakes and can b very aromatic."
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1 (4 inch) piece
dashi kombu (dried kelp)
This was exactly what I needed to make my miso soup shine. Perfect! It will cook down a little though when it simmers, so be sure to add extra water.
I use this recipe for dashi every time I make a dish that requires plain water. Seaweed is high in nutrents needed, that are not common in American diets.
I chop the bulk Kombu into beef stew where it adds a uncommonly good flavor. When using any type of seaweed, I do not add salt to the dish as it cooks.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: < 1
Calories from Fat: 0
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