Homemade dashi broth is a versatile broth, useful for quick and easy recipes that can welcome and amaze your diners!
We will discover step by step how to make dashi, a typical oriental broth born exactly in Japan, with extremely tasty dried seaweed (kombu) and dried, stirred and finally smoked tuna flakes (katsuobushi). In reality, each region of Japan prepares this typical product with different foods, but what we explain here is the original and most common recipe. The ingredients are found more and more often in the ethnic departments of the supermarket, otherwise they are easily available in specialized shops.
Serving Japanese dashi broth will be a little hot , so it’s worth trying it at home at least once, especially if you love Japanese cuisine. At home it is so common at the table that it is also sold in the form of granular cube. But obviously done in a workmanlike manner, it has a completely different flavor.
Let’s go to the kitchen and mark the dashi recipe among the next dishes to experiment.
Preparing the recipe for dashi
- First, take your kombu seaweed and break it up by hand or with scissors.
- Put the seaweed in a saucepan with a liter of water and let it rehydrate for 30-40 minutes.
- After the resting time of the seaweed, add the rest of the water and turn on the fire, so that the liquid contained never reaches boiling.
- After 15 minutes, add the katsuobushi too, and raise the heat a little. As soon as it comes to a boil, turn off the stove.
- Let it cool for 10 minutes , then strain through a colander, dividing the ingredients from the broth. Your dish is ready.
How is dashi used?
Dashi is a very versatile broth, which is used for various preparations . You can use it as a base for delicious stews and soups, or to make delicious recipes such as dashi miso soup or the typical Japanese ramen, soba or noodles , or read soups with vegetables of your choice. But in the Rising Sun, they enjoy it even like this, with nothing inside to warm their stomachs.
Dashi broth can be stored for up to 3 days in a tightly closed refrigerator in an airtight container or in a closed glass jar. Alternatively, if you have left over or have done too much, you can freeze it in special freezing containers. In this case , consume it within 30 days . To remember exactly when your broth is expired, add a label with the date of manufacture of the dashi.
Riproduzione riservata © - WT
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