Dashi is foundational to Japanese cooking. There are numerous variations, but the standard is made by steeping kelp and the fine shavings of a specially processed loin of skipjack tuna. It's common to make dashi in 2 parts. The first, known as ichiban dashi, uses fresh ingredients, and yields a cleaner, more delicate broth. The second dashi is made by re-steeping the ingredients from the first, and adding some fresh katsuobushi. The measurements aren't extremely important, as flavor can vary depending on the specific product used. The point here is to balance the 2 flavoring elements against each other.

Dashi 2 is less delicate in flavor than dashi 1. Makes a great base for stews, or you can use it to add flavor to any dish that doesn't require the subtlety of first dashi.

You can use instant dashi, but if you want to make your own, here are the instructions.https://youtu.be/tziPTvs2Ih4

Dashi is base of many Japanese food. But it sounds really difficult to make, and even people in Japan are feeling it is not something they can make at home.Actually, it is really simple and easy to make!Please try my simple dashi recipe. You need only 2 main ingreditns!You will be surprised how easy to make, and you can use this for tons of Japanese food recipes!You can store is for 1 month in freezer, and 1 week in fridge.

I thought of a way to efficiently use up the 100 g pack of bonito flakes I use all the time.Make sure not to simmer the konbu seaweed or bonito flakes longer than necessary. If you want clear dashi, I recommend straining through paper towels. This will make strong dashi, so if you prefer, dilute with 400 ml of water. Recipe by Gagarin

Dashi stock is the fundamental of Japanese cuisine. It's very versatile so you can use this to make so many type of dishes. I know instant Dashi is good & saves a lot of time but homemade dashi tastes even better ＆ very rich in umami ! Plus it's MSG free so if you opt for a healthier option, you can try making it from scratch.

DASHI is a foundation of Japanese dish and it has savory taste. You can cook Miso soup easily to use dashi. This recipe is the easiest way to cook dashi!

You can cook Japanese broth easily to use kelp and mushroom! All you have to do is put them in water!

Basic soup stock in Japan is amazingly easy to make. Use Dashi for various Japanese dishes.#soup #dashi #bonito #kombu

I've been making this dashi stock for a long time.See how to make eel saucehere, and the instructions for Broiled Eel Rice Bowl (A Nagoya Speciality) here.You can also make this with dashi stock granules, but you'll get a more authentic flavor by using bonito flakes and kombu. Recipe by Yuuyuu0221

I arranged my favorite type of gelée soup by loading on toppings and using my current obsession of dashi.Adjust the amount of salt to preference. If you are using umeboshi, I think it's best to use less seasoning to balance out the flavours.Ginger gives it a nice touch. It's optional, but I think it's best if you add it. Recipe by John Lee Cooker

Not much back story here. I use this sauce on dishes like my "Fusion Kamatama Udon".