Wednesday, March 3, 2010
Homemade Dashi 出汁, だし
Dashi can be described as the heart and soul of Japanese cooking. There are of course instant dashi stock that you can get these days but nothing beats a good homemade one. It is dead easy to prepare and once you have done it the first time, you'll never touch the instant dashi powder again!
P.S Not the best photos but you'll get an idea :)
2 pc of dashi kombu (kelp)
15 gm kezurikatsuo (dried bonito flakes)
5 cups of water
dash of salt