Boil dashi broth for 30 minutes.
Classic dashi broth
Products
Water – 1 liter
Niboshi (dried Japanese unsalted anchovies, can be replaced with salted anchovies for beer) – 50 grams
Kombu (dried kelp) – a plate 10 centimeters long and wide
Salt – half a teaspoon
How to cook dashi broth with anchovies
1. Remove backbones and heads from anchovies.
2. Pour a liter of cold water into a saucepan, put anchovies and a kelp leaf into it, place it on a burner over medium heat, wait for it to boil.
3. After boiling, remove the kelp from the pan.
4. Broth with anchovies after boiling, cook for 10 minutes over medium heat.
5. Cover the sieve with paper towels, strain the broth through it.
Your dasha broth is cooked!
Dashi broth with tuna powder
Products
Katsuobushi (fine tuna powder) – 400 grams
Kombu (dried kelp) – a plate 10 centimeters long and wide
Water – liter
Salt – to taste
How to cook dashi broth from tuna chips
1. Pour a liter of cold water into a saucepan, put a plate of kelp, place on medium heat, wait for it to boil.
2. Remove kelp from boiling water.
3. Add bonito powder and salt to the pot with broth, keep a few minutes over medium heat.
4. Remove the pot with broth from the burner, let it brew for 15 minutes.
5. Strain the dashi broth through a fine sieve.
Tasty Facts
– Dashi – a traditional Japanese broth made from dried-smoked shavings of tuna or anchovies and kelp seaweed. Dashi is useful for so many Japanese dishes, such as miso soup and ramen soup .
Katsuobushi is the Japanese name for dried and then smoked tuna.
– For Russians, the most familiar type of dasha broth with tuna.
Kombu is a kelp common in Southeast Asian cuisine. To make dashi broth, kombu is softened in hot water or ground into a powder.
– When preparing dashi broth, kombu seaweed can be replaced with chopped nori strips, and Japanese niboshi anchovies with salted beer anchovies.