BROTH
plays a important role in making Japanese food.
Dried Seaweed
+
Dried Bonito flakes
is far most common (fish) broth used in WASHOKU cooking; ‘DASHI’.
The taste of ‘DASHI’ may be felt like a ‘taste of the ocean’ for newcomers at first.
Soak the dried seaweed in water before using. I prefer to soak it for at least half a day so until it has well absorbed the water. Bring it to boil and let is simmer before boiling point (low heat) for 30 minutes or so, until you start seeing the broth very lightly tanned and smell a good scent of seaweed.
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