Dashi is a hugely versatile ingredient and is the basis for many dishes such as noodle soup and simmered sauces, or mixed with miso paste for miso soup. Traditionally made from katsuobushi bonito flakes and konbu kelp strained together, this instant variety is much quick and easier to prepare.
How To Use
Dashi is the basis of all Japanese flavours: • Add 4g of dashi to 600ml of water for a miso soup base that serves 4. • Add 4g of dashito 800ml water for hot pot and oden dishes. • Add 4g of dash to 225ml water for a noodle dipping sauce that serves 3.