Dish

Dashi

Soup stock

Dashi is a clear broth that is used as a base for many Japanese soups, stews, and sauces. It is made by simmering kombu (dried kelp) and katsuobushi (dried bonito flakes) in water. Dashi has a subtle umami flavor that enhances the taste of other ingredients. It is a low-calorie, low-fat, and low-sodium ingredient that is rich in minerals and vitamins. Dashi is an essential ingredient in Japanese cuisine and is used in dishes like miso soup, udon noodles, and tempura dipping sauce.

Asian cuisine› East Asian cuisine› Japanese cuisine

Soup

Origins and history

Dashi has been used in Japanese cuisine for centuries. It is believed to have originated in the Edo period (1603-1868) when it was used as a seasoning for rice. Dashi became popular in the Meiji period (1868-1912) when it was used as a base for soups and stews.

Dietary considerations

Dashi is a low-calorie, low-fat, and low-sodium ingredient that is suitable for most diets. However, it is not suitable for vegans and vegetarians as it contains fish.

Variations

There are many variations of dashi, including vegetarian dashi made with shiitake mushrooms and kombu, and awase dashi made with both kombu and katsuobushi. Some chefs also add other ingredients like dried sardines, dried scallops, or dried shrimp to enhance the flavor of dashi.

Presentation and garnishing

Dashi is usually served in a small bowl with a lid to keep it warm. It is often garnished with chopped scallions or grated daikon radish. The presentation should be simple and elegant to highlight the clear broth.

Tips & Tricks

To make a vegetarian version of dashi, use shiitake mushrooms and kombu instead of katsuobushi. To enhance the flavor of dashi, add a pinch of salt or soy sauce. Be careful not to boil dashi for too long as it can become cloudy and lose its flavor.