Fish flakes… I am cheating, I could start with a block of dried fish and shave it, but I don’t do that. You can buy this “kezuri katsuo”, bonito flakes in Asian grocery stores.
Dashi is the stock. It will take 2 minutes of your time to do it. That’s a basic for decent Japanese cooking.
What’s wrong with instant dashi ? Not much, only MSG, preservatives, flavoring and higher price.
This is one recipe, among others. I use a combo of 3 ingredients, each one could be used alone.
If your Asian grocery is sophisticated, or if you are in Japan, there is a choice of different fish flakes. The taste varies. Usually, the dark color and thicker flakes give a dashi with a stronger taste. The nearly transparent flakes give a delicate flavor.
Kombu seaweed. It’s dry too. The full name is “dashi kombu” as it is so…
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