Cook the broth for 30 minutes.
Classic dasha broth
Products
Water – 1 liter
Niboshi (dried Japanese unsalted anchovies, can be substituted with salted anchovies for beer) – 50 grams
Kombu (dried kelp) – a plate 10 centimeters long and wide
Salt – half a teaspoon
How to cook anchovy dasha broth
1. Remove ridges and heads from anchovies.
2. Pour a liter of cold water into a saucepan, put anchovies and a kelp leaf in it, place on the burner over medium heat, wait for it to boil.
3. After boiling, remove the kelp from the pan.
4. The broth with anchovies after boiling, cook for 10 minutes over medium heat.
5. Cover the sieve with paper napkins, strain the broth through it.
Your dasha broth is cooked!
Dashi broth with tuna shavings powder
Products
Katsuobushi (fine tuna shavings powder) – 400 grams
Kombu (dried kelp) – a plate 10 centimeters long and wide
Water – liter
Salt – to taste
How to cook tuna shavings dasha broth
1. Pour a liter of cold water into a saucepan, put a plate of kelp, place over medium heat, wait until it boils.
2. Remove kelp from boiling water.
3. Add bonito powder and salt to a saucepan with broth, keep for a few minutes over medium heat.
4. Remove the pot with broth from the burner, let it brew for 15 minutes.
5. Strain the dasha broth through a fine sieve.
Delicious facts
– Dashi – a traditional Japanese broth made from dried-smoked tuna or anchovies and kelp seaweed. Dashi comes in handy for many Japanese dishes such as miso soup and ramen soup.
– Katsuobushi is the Japanese name for dried and then smoked tuna.
– For Russians, the most familiar kind of dashi broth with tuna.
– Kombu – kelp, common in Southeast Asian cuisine. To prepare dashi broth, kombu is softened in hot water or ground into powder.
– When preparing dashi broth, kombu seaweed can be replaced with chopped nori strips, and Japanese niboshi anchovies can be replaced with salted anochus for beer.