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Dashi Stock

 
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gan55
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Joined: 16 Jan 2005
Posts: 111
Location: Singapore

PostPosted: Thu Jun 23, 2005 1:57 am    Post subject: Dashi Stock Reply with quote

Dashi (Japanese Soup Base)

Ichiban Dashi

Ingredients:
5 cups of water


1 postcard size konbu (Dried Japanese Kelp)


1 handful (approx 30g) of katsuo-bushi (Dried bonito fish flakes)

Method:


Add konbu to 5 cups of water in a sauce pan bring it to a light boil.


Remove konbu from the pot once it starts to bubble.


Add in the kastuo-bushi and remove from heat immediately.
Allow to stand for 5 minutes.


Strain to obtain your dashi stock.


Prepared Dashi Stock~

Tips:
When buying konbu, get those that are darker rather than greener and also the thicker ones instead because these are often indicators of better quality.

When choosing konbu, the whitish particles on its surface are usually mineral residues on its surface rather than mould, so don't soak it off! If your konbu still need cleaning, wip using a slightly moisten piece of towel.

Konbu contains glutamic acid, the natural amino acid that MSG (monosodium glutamate) is derived from. It is glutamic acid that helps to give a more savoury flavour, rounding off meat flavours. Thus instead of using MSG laden stock cubes, try using konbu in your recipes. Can help cut down the sodium content, especially for people suffering from hypertension.

For niban dashi (its a bit more cloudy. Mainly used for simmering veggies and meats), use back the same kelp and bontio to a boil with same amount of water then add another handful of the katsuo-bushi.

References: California-Asia Sushi Academy, GCE A Levels Food Chemistry Option Topic Guide.
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cete
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Joined: 05 Mar 2005
Posts: 45

PostPosted: Thu Jun 23, 2005 9:18 am    Post subject: Reply with quote

gan55,

Thanks for sharing. What do u normally do with the konbu and the bonita flakes. I always throw away the flakes.
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gan55
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Joined: 16 Jan 2005
Posts: 111
Location: Singapore

PostPosted: Thu Jun 23, 2005 1:39 pm    Post subject: Reply with quote

I usually make the niban dashi then I throw both away. You can add the konbu to your rice cooker to cook rice for sushi.
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Bread
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Joined: 30 Aug 2005
Posts: 15
Location: East Cost

PostPosted: Sun Oct 02, 2005 11:35 pm    Post subject: Reply with quote

gan55

Thanks for sharing the recipes. now i know what is Dashi. Do you know where to find fresh "Ramen". i saw a lot of frozen Ramen in Parogon but don't how to cook it. i throwed it first than cook, the noodle turn out not nice.
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summerpeach
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Joined: 25 Apr 2006
Posts: 8

PostPosted: Sun Apr 30, 2006 2:04 am    Post subject: Reply with quote

can use those sachet type call dashino-moto?

does it taste as good as the self made as above?

i wana try sukiyaki so trying to make the sauce so need dashi..

i bought the 10g per sachet type.. the directions behind says 1 sachet to 5 cups for chige(i think means steamboat)..

so should i just follow instructions..

argh i m so confused & oso by the different sukiyaki recipes online :(
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Jennifer
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Joined: 12 Jan 2005
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PostPosted: Tue May 02, 2006 8:25 am    Post subject: Reply with quote

Thanks Joshua for sharing.
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beauty
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Joined: 22 Mar 2005
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PostPosted: Fri May 05, 2006 3:39 pm    Post subject: Reply with quote

Thanks Joshua.
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purplegirl
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Joined: 13 Jan 2006
Posts: 94
Location: Germany

PostPosted: Fri May 05, 2006 4:31 pm    Post subject: Reply with quote

Joshua - thanks for sharing your tips on making the dashi. Do you know how long can I keep the katsuo-bushi & the konbu? I have a pack which I bought last year & the expiry date is over & I
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