"Washoku"-the Traditional Japanese cuisine based on rice with miso soup and other dishes, What is based on the washoku is "dashi", "dashi" is indispensable in the daily diet of Japanese people. "Dashi" which dried and extracted the umami from bonito and kombu makes a difference in the taste of Washoku, Without dashi, washoku is can not be made.
If you have a good knowedge of "Dushi" well and if you can make use of "sushi" well, you will not only succeed to traditional Japanese practice, but also to enjoy more delicious dishes .
Today I am going to introduce basic information of "dashi" as well as introducing how to make "dashi" for vegetarians.
What is Dashi?
Dashi is a traditional Japanese soup stock that brings Umami by simmering bonito and kombu.
Types of dashi
I will introduce main basic 3 types of dashi which are Awase Dashi (most basic), Bonito dashi, Kombu Dashi (Vegetarian/Vegan)
Bonito is said to be the base of traditional Japanese food and bonito dashi that taken from bonito is the most fundamental dashi-(the Japanese soup stock) . Bonito has rich flavor and umami and It is suitable for Japanese cuisine that "Sumashi-jiru'( Japanese clear soup ) , or "chawan mushi".( Japanese Steamed Egg Custard.)
Kombu dashi has an elegant and discreet umami, The taste of kelp will change depending on production area and harvest year, so it will be fun to find your favorite kelp. Konbu dashi goes well with vegetable dishes and suitable for vegan and vegetarian people.
Awase dashi is a soup stock taken from bonito and kelp, This soup stock is the dashi that you want to master if you are interested in Japanese cooking, because it can be used for a wide variety of Japanese dishes.
How to make Bonito dashi
Ingredients
30g of Bonito, 1 little of water
1. Place the water in a saucepan and bring it to boil.
2. Turn off the heat after boiling and add bonito.
3. Wait 1-2 minutes until the bonito sink in the bottom of the saucepan.
4. Prepare a strainer and place a pice of cotton or a kitchen paper on the strainer, then strain gently.
How to make Awase dashi
Ingredients
10g of Konbu, 20g of bonito, 1 little of water
1. Gently wipe Konbu with a slightly wet cotton cloth , then place 1 liter of water in a saucepan and soak kombu and leave it for about 1 hour.
2. Turn of the heat with low heat, then take the konbu out just before water is boiled. Keep the heat on.
3. Turn off the heat after boiling and add bonito, and Wait 1-2 minutes until the bonito sink in the bottom of the saucepan.
4. Prepare a strainer and place a pice of cotton or a kitchen paper on the strainer, then strain gently.
How to make Konbu dashi
Ingredients
10-20g of Konbu, 1 little of water
1. Gently wipe Konbu with a slightly wet cotton cloth , then place 1 liter of water in a saucepan and soak kombu and leave it for about 1 hour.
2. Turn of the heat with medium heat and simmer konbu.
3. Take the konbu out just before water is boiled. Keep the heat on.
Hope these helped your home Japanese cooking! Feel free to contact me if you have more questions about traditional Japanese cooking!
You can explore vegetarian friendly recipes here. All the recipes are from natural ingredients and free from artificial additives.
Please give me comments below if you make and like it!
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