Dashi selber machen - einfaches Rezept für japanische Brühe (2024)

FAQs

What are the two main ingredients of dashi? ›

Dashi most commonly utilizes a combination of kombu (kelp seaweed) and katsuobushi (dried bonito flakes), but other ingredients used to make dashi are shiitake mushrooms and niboshi (small dried fish). Dashi making has evolved over a long period of time.

The ratio of water to ingredients: Allow for a minimum of 10 grams of kombu, and 10 to 15 grams of katsuobushi, per 1000 ml(1l) or 4 U.S. sized cups of water. If you're making a kombu-only dashi, you'll want to use at least 15 grams.

1/4 tsp dashi granules to 1 cup water for shoyu (soy-sauce-based) soup broth or miso soup broth. Tasting is key – if you want it a little stronger, feel free to add a little more. If it's too salty, add more water.

The simple seaweed-based stock is central to many of Japan's most popular dishes, particularly the brothy soups and dipping sauces served with noodles like soba, udon, and many types of ramen. You can even find it used as the cooking liquid for sushi rice, or incorporated into yakitori glazes.

Dashi is considered healthy because you don't need to season dishes excessively with salt, fats, or sugar. It also contains a number of vitamins and minerals, particularly from kombu kelp or dried bonito flakes, making it a healthy ingredient used in Japanese food.

* It is to dashi what bouillon cubes are to stock, and, in a pinch, it can be a meal-saver—simply add one teaspoon of the powder to a cup of warm water, and you have your dashi.

Mushroom stock is an authentic replacement for dashi and may even be more suitable for some dishes.

Bring to a boil; reduce the heat to medium-low and simmer for 20 minutes. Remove from the heat and let stand for a few minutes. Strain through a mesh strainer before using.

If it smells off, sour, or unpleasant, it's time to toss it. Next, look at its color. Dashi should be a clear, light yellow or golden color. If it's cloudy, has a strange color, or you see mold, discard it.

Although the standard dashi recipe involves soaking kelp for hours before simmering it briefly in heated water to extract its flavour, many eateries depend on Hondashi, a commercial-quality dashi powder containing monosodium glutamate, to add taste to their dishes.

Can you eat bonito flakes after making dashi? ›

Can we reuse bonito flakes after taking the dashi broth from it? The good news is, we can. Used bonito flakes still have umami and them, so don't throw them away. Never feel wasteful because we will teach you how to make homemade Bonito Flakes and Sesame Furikake as delicious toppings for rice and proteins.

The most common form of dashi is a simple broth made by heating water containing kombu (edible kelp) and kezurikatsuo (shavings of katsuobushi – preserved, fermented skipjack tuna or bonito) to near-boiling, then straining the resultant liquid; dried anchovies or sardines may be substituted.

Although the standard dashi recipe involves soaking kelp for hours before simmering it briefly in heated water to extract its flavour, many eateries depend on Hondashi, a commercial-quality dashi powder containing monosodium glutamate, to add taste to their dishes.

Shiro dashi, on the other hand, is a combination of traditional dashi, along with white soy sauce, mirin, and sugar. While the additions change from recipe to recipe, what you get is a savory, salty, umami packed stock that is a light yellow to amber in color.