Dashi
1 serving
15 minutes
Dashi is the foundation of Japanese cuisine, a clear and fragrant broth that gives dishes a unique umami flavor. Its history dates back to ancient Japan, where dried seafood was used to create rich flavors. This broth is made from dried anchovies and kelp, giving it softness and depth. Dashi is a key ingredient in soups, sauces, and even tempura, enhancing their taste. Its subtle sea aroma makes it an ideal base for many Japanese dishes. The simplicity of preparation allows for an authentic flavor in just a few minutes, and its freshness lasts for several days. It combines tradition and craftsmanship, making it an indispensable element of Japanese gastronomy.
1
We cut off the fish's head and split the fillet in half along the spine.
2
We clean the algae from salt with a wet wipe.
3
We bring the seaweed and anchovies to a boil over high heat, skimming off the foam. After that, we remove the seaweed and immediately discard it.
- Dried kelp: 1 piece
- Dried anchovies: 40 g
4
Reduce the heat and cook the anchovies for 7 minutes.
- Dried anchovies: 40 g
5
Remove the broth from the stove and strain it through a sieve.
- Water: 1 l
6
Dashi can be stored in the refrigerator for up to 3 days.