Transform your cooking with a Dashi broth

Dashi is a Japanese soup stock that is the backbone of many Japanese and macrobiotic dishes. It has the ability to define the final taste of healthy dishes with its umami and somewhat spicy notes. This broth represents an indispensable ingredient in popular ramen soup. It is miso paste and dashi that is the secret of this soup because they combine everything necessary to create umami, the famous fifth taste that makes dishes especially tempting.

Abundant in vitamins and minerals, this stock doesn't need more than water, kombu algae and shiitake mushrooms to transform the way you cook. Forget store-bought broths, and replace meat ones with dashi. For Japanese gastronomy, Dashi means more than chicken, beef or veal stock for Western cuisine. As a megacarrier of umami, the fifth taste, so soups, sauces, pasta and cooked fish, meat and vegetable dishes are almost inevitably prepared with dashi.

How to make Dashi?

Instructions:

1. Heat the water and just before boiling, add the algae, and when the water starts to boil, add the dried Shiitake, then reduce the heat completely and cook for 2-3 hours.

What is extremely important about the dashi broth is adjusting boiling water. Multi-hour cooking must be below the boiling level of the kombu seaweed.

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