View example sentences and word forms for Dashi.
Dashi meaning
A type of soup or cooking stock, often made from kelp.
Example sentences (16)
There are suggestions for delicious, healthy herbs and spices that are a bit off the beaten path: kombu, dashi, berbere, vadouvan and more.
Indeed, Sakamoto points out, as recently as the Showa Era (1926-89) it was nothing special to feed babies dashi-based food.
My favorite dish was the fourth entrée, the exception I mentioned earlier, an Asian-inspired skin-on black cod in dashi broth.
Cooked with a dashi broth base (bonito flake fish and kelp) and rice wine, it was topped with shiitake mushrooms, scallops and mung bean sprouts.
Try replacing pasta with sheets of boiled kelp in a vegetable or spinach lasagne; use it in salads; or make kombu dashi, a simple Japanese stock that will add an umami boost and savouriness to soups and stews.
At Ramen Misoya, the miso broth (also known as the dashi), which makes up the base of the noodle soup, is made of miso paste which is fermented soy beans.
Chawanmushi, a savory egg custard, is a classic Japanese dish based on dashi stock, the foundation of traditional Japanese cuisine.
In a clean pot, place the cooked pork, kombu dashi, soy sauce, sake, mirin, and sugar, rest of ginger, and red chili pods.
Japanese cooks like to say dashi should never be cooked hotter than 176 degrees Fahrenheit to maintain the flavor of the fish.
This course also included a delightful osuimono soup a light fishy broth fashioned from dashi, water and sake and floated with a sweet poached prawn.
Although most traditional versions are made from fish stock ( dashi ), it can be made with vegetable stock as well.
Dashi-Choiling monastery has commenced a project to restore the temple and the convert sculpture of Maitreya.
Seasonings will be informed by whatever is common in the local region; for example, soy sauce and vegan dashi figure strongly in Japanese monastery food while curry may be prominent in Southeast Asia.
Some Taoist scriptures give her the title of Guanyin Dashi, sometimes informally Guanyin Fozu.
The broth is a soy-dashi-mirin type of mix; the dip is similar but more concentrated (heavier on soy sauce).
The tuber, satoimo, is often prepared through simmering in fish stock (dashi) and soy sauce.