Dashi from Umami: The Fifth Taste by David Kinch
Combine the water, mushrooms, and kelp in a large pan and heat to 140°F (60°C). Turn off the heat, cover the pan and steep for 1 hour. Remove and discard the kelp. Heat the mushrooms and broth to...
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Instant-read thermometer
- Linen cloth
- Fine-mesh sieve
- Pot
- Stove
- Spoon
- Kitchen timer
Ingredients
- Sea salt
- 75 g (4 to 5 Tbsp., or to taste) white soy sauce (shiro shoyu)
- 25 g (⅔ oz.) dried tuna flakes (magurobushi)
- 12 g (⅓ oz.) dried shiitake mushrooms
- 15 g (½ oz.) dried large kombu
- 1.8 L (2 qts.) filtered water
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Dashi
roundglassliving.com
New Style Dashi from Umami: The Fifth Taste by Keiko Nagae
app.ckbk.com
Vegan Kombu (Kelp) Dashi
asianinspirations.com.au
Jamon Dashi from Sepia: The Cuisine of Martin Benn by Martin Benn
app.ckbk.com
Japanese Hot Pot With Salmon in Miso Broth | Oregonian Recipes
recipes.oregonlive.com
Dashi with Shrimp and Rice Noodles from Soup: A Way of Life by Barbara Kafka
app.ckbk.com
Vegetable Soup from Umami: The Fifth Taste by Keiko Nagae
app.ckbk.com
Dashi Stock 2 | Just A Pinch Recipes
justapinch.com