Saturday, February 11, 2012

Alternative to Dashi?

Hi! We can't find the ingredients or the ready-mix for Dashi.... Can anyone suggest ingredients which would make a similar tasting product? Thanks!!Alternative to Dashi?
Try vegetable stock with a splash of nuoc mam (fish sauce). It won't taste the same but it's the only thing I can think of that will even come close. Dashi has a very distinctive flavor.



Gee, doesn't seem like the two people who answered your question after me read your question correctly. Or maybe they don't know the definition of "alternative".
This is true and authentic dashi



1 each 3 inch strip Kombu(Dried kelp)

3 tblsp katsuobushi (dried bonito(fish) flakes)

2 pt water



-Pour water into saucepan. Add kombu and bring to a boil slowly. As soon as the water boils, lift out the kombu and remove pan from heat.



-Sprinkle the katsuobushi over the surface of the water and return the pan to low heat. As soon as the stock boils again turn off the heat. Let the katsuobushi sink to the bottom, and strain the dashi.



In addition:

you can find these ingredients in any international food store.

Look on the web for internationl stores around your area.Alternative to Dashi?
Dashi



Ingredients:

6 1/2 cups water

3 inches dried kombu seaweed

2 ounces bonito flakes (about 50 g)

1 dash light soy sauce (optional)

1 pinch sea salt (optional)

1 green onion, sliced into rings (optional)



Steps:

1. Bring the water with the kombu slowly to the boil in a medium sized pot, but do not boil.



2. As the water comes to a fast simmer and just before the boil, remove the kombu from the water and add the bonito flakes.



3. Turn the heat off and leave the pot uncovered for 20 minutes.



4. The bonito flakes fall to the bottom of the pan when the dashi is ready to be strained.



5. So, if the bonito flakes are still suspended after 20 minutes, leave the pot until they have fallen (this process usually takes only 20 minutes for me... but bonito flakes can vary in moisture content and the process could take a few minutes longer. Just know that you're looking for the flakes to fall before you strain!) Use a fine mesh strainer to strain the bonito flakes out of the dashi.



6. Reserve plain dashi for use in other soup recipes or serve as a simple clear bonito broth.



7. To serve dashi as a clear broth, season pot with a splash of light soy sauce and a pinch of sea salt.



8. Sliced green onion is a traditional addition to this simple soup.



Good luck!

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