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Dashi (Japanese Stock)

Dashi is Japanese stock, and Ichiban Dashi, this recipe, is used as a basis for soups, including miso soup, and in many other dishes. It doesn't taste fishy, but it does, to me, give everything a slight taste of the ocean (a bit like eating near a light ocean breeze). I have been practicing with the recipes in several English-language Japanese cookbooks and have consulted several Recipezaar members (thanks Mianbao and Akikobay!) and after some taste-testing, this method is what works best for me. You can vary the amounts depending on how strong you want to taste, and how strong the flavors of your particular ingredients seem to be.
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Miso Soup

Miso Soup

"Dashi is a basic stock used in Japanese cooking which is made by boiling dried kelp (seaweed) and dried bonito (fish). Instant dashi granules are sold in conveniently-sized jars or packets and vary in strength. Add more dashi to your soup if you want a stronger stock. You can use yellow, white or red miso paste for this soup. Yellow miso is sweet and creamy, red miso is stronger and saltier."
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Agedashi Tofu Recipe

Agedashi Tofu Recipe

A japanese classic that's easy to make at home. In Japanese, age means deep fried, while dashi is the stock used to make the sauce. So agedashi is basically deep fried tofu served in dashi-based sauce. Prep:5m
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Dashi

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Dashi

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Japanese Konbu And Katsuobushi Dashi Recipe

A basic Japanese dashi made with dried kelp and dried bonito flakes. Makes a clear soup stock and also a stock for cooking vegetables. Prep:10m
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Other Gluten Free Recipes:
lasagna - mushroom - quick - enchilada - low calorie - meal - tortilla soup - biscuits and gravy - asian - baked ziti

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