Danns Dashi

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January 06, 2010, at 07:54 PM EST by 98.174.208.105 -
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January 06, 2010, at 07:53 PM EST by 98.174.208.105 -
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Boil the water and add the kombu and bonito. Take off the heat and let sit for about 30 minutes. Strain out the flakes and seaweed. Chill if not used right away, but use within 3 days if not frozen. I recommend letting sit for 8 or more hours.

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Boil the water and add the kombu and bonito. Take off the heat and let sit for about 30 minutes. Strain out the flakes and seaweed. Chill if not used right away, but use within 3 days if not frozen. I recommend letting sit for 8 or more hours.

MainDishes

January 06, 2010, at 07:53 PM EST by 98.174.208.105 -
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Dashi is a base broth used for a lot of Japanese dishes.

January 06, 2010, at 07:52 PM EST by 98.174.208.105 -
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Dann's Dashi Dann S. Washko

  • 5 cups Water
  • 1 packet bonito flakes (dried, shaved skipjack tuna - available at a lot of upscale grocery stores and asian markets - beware of the kind with msg)
  • 1 piece of Kombu (large seaweed - again upscale grocers and asian markets)

Boil the water and add the kombu and bonito. Take off the heat and let sit for about 30 minutes. Strain out the flakes and seaweed. Chill if not used right away, but use within 3 days if not frozen. I recommend letting sit for 8 or more hours.