How to Make Shiitake, Kombu, Iriko, and Awase Dashi (4種類のだしを作り方) скачать в хорошем качестве

How to Make Shiitake, Kombu, Iriko, and Awase Dashi (4種類のだしを作り方)

Have Dashi in your recipe but not sure what it is or can't find it in your local grocery store? Dashi is a classic Japanese soup stock used in several dishes, the most common being miso soup. Dashi can be found in Asian grocery markets easily packed in single use packets or in jars, but if you do not have these type of markets near by, here is how to make Dashi Stock from scratch! Even if you hate the taste of traditional "fish stock" dashi, we also show how to make vegetarian dashi as well. INGREDIENTS For Shiitake Dashi: 1 Cup of Dried Shiitake Mushroom 4 Cups of Water For Kombu Dashi: 1 piece of 4 Inches of Dried Kelp (Kombu) 4 Cups of Water For Iriko Dashi: 1 Cup of Dried Anchovies (Iriko) 4 Cups of Water For Awase Dashi (Most Used): 1 piece of 4 Inches of Dried Kelp (Kombu) 2 Cups of dried Bonito Flakes (Katsuobushi) 4 Cups of Water