Comments on: How To Make Dashi (Basic Japanese Sea Stock)–No instant dashi granules included.

By: Chinatown Goodies! « The Chronicles of Travelling Womanists

Chinatown Goodies! « The Chronicles of Travelling Womanists — Mon, 23 Jan 2012 18:21:18 +0000

[...] of food. Maybe 15. we ended up buying about 20- 30 dollars worth and of course we made really good miso soup that lasted us for a few days! Thank you, Chinatown! Just a few goodies! Homemade dashi helps miso [...]

By: Saimin: The Original Fusion Food | Aida Mollenkamp

Saimin: The Original Fusion Food | Aida Mollenkamp — Mon, 09 Jan 2012 08:02:17 +0000

[...] you seek out the ingrdients, you can keep them on hand for that; Rachael at La Fuji Mama even has easy instructions for homemade dashi. If you can’t find those ingredients or are looking to save time, use the storebought concentrate [...]

By: How to Make Miso Soup

How to Make Miso Soup — Mon, 28 Nov 2011 19:34:01 +0000

[...] soups and sauces. While you can just buy dashi mix from the grocery store, I highly recommend making your own dashi — just like chicken stock, it’s way better when made from scratch! Dashi isn’t [...]

By: Building a Gluten-free Asian Pantry

Building a Gluten-free Asian Pantry — Sat, 26 Nov 2011 02:58:44 +0000

[...] it’s convenient, but this Japanese staple contains hydrolyzed wheat protein so make your own dashi. It’s not difficult at all. All you need is some sheets of kombu, bonito (dried bonito fish [...]

By: Kabocha Squash Simmered in Dashi, Soy Sauce, and Mirin | coolcookstyle

Kabocha Squash Simmered in Dashi, Soy Sauce, and Mirin | coolcookstyle — Fri, 18 Nov 2011 03:13:39 +0000

[...] kombu (dried kelp or seaweed), dried bonito flakes, and water. For more details, I defer to La Fuji Mama, who completely demystified the whole thing for [...]

By: Wati

Wati — Wed, 02 Nov 2011 07:23:59 +0000

Thank you for posting the basic dashi recipe. Very easy and helpful!