RCI-SF.001.0047.001
Dashi
Soup | Cuisine of Japan Dashi is a broth used to make miso soup.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- dried konbu (kelp) seaweed (konbu)1 unit
- clams (asari or shijimi)1 unit
- dried bonito flakes (katsuo-bushi)1 unit
- dried mackerel flakes (sababushi)1 unit
- dried sardines or anchovies (niboshi)1 unit
- dried shiittake mushroom mushrooms (hoshi-shiitake)1 unit
- dried young "flying fishes" (飛魚;tobiuo or あご;ago1 unitunique name to Japanese-oceanside.)
Method
1
If using sardines or anchovies, remove the heads and intestines. Discard these, keeping the bodies.
2
Boil fish in water, as if you were making tea.
3
Filter the liquid or scoop the solids out of it. The liquid is your dashi.