dashi


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da·shi

 (dä′shē)
n.
A clear soup stock used in Japanese cuisine, typically made from kombu and flakes of dried skipjack tuna.

[Japanese, from dashi, a taking out, extracting, verbal noun of dasu, to take out, bring out, from Old Japanese idasu, causative of idu, to go out, come out.]

dashi

(ˈdaʃɪ)
n
(Cookery) a clear stock made from dried fish and kelp
[C20: Japanese]

dashi

A clear stock made from tuna and seaweed. Used in Japanese cooking.
References in periodicals archive ?
The parts and assemblies produced in the shops were presented, as well as the mowing machine, assembled according to the drawings of Dashi Erdyneyev, a resident of the village of Taptanai, Duldurginsky district.
Superbikes' Mangulabnan nailed last year's top award for his awe-inspiring season triumph over fellow former champions Raniel Resuello and Dashi Watanabe.
Attractions on the menu include butterbeans in a beef dashi with parsley and kale
He made rich broth from roasted pork bones, chicken, and bacon dashi, and filled bowls with noodles, pork belly, pork shoulder, and poached eggs.
Included are 50 vegan recipes (including beautiful color photos) such as Sweet Wakame Dressing, Warm Dulse & Fava Bean Salad, Japanese Dashi & Nori Crisps, Sea Chowder & Shiitake Bacon, Cut the Crab Salad, Zucchini Spaghetti with Sea Pesto, Autumn Wild Rice Salad with Hijiki, Seaweed Socca Pizza, and Festive Chocolate Raspberry & Seaweed Cake.
4 Add the dashi and/or stock, the mirin, soy sauce, Worcestershire or Tonkatsu sauce, sake and sugar.
Red miso is aged for much longer and it has a higher proportion of soybeans (and sometimes has no rice at all, or includes Dashi DASHI adds umami to dishes.
Matsuhisa's methods of giving traditional Japanese dishes a contemporary Peruvian twist will include truffle sushi and cutrolls, Chilean sea bass dashi ponzu with truffle and tofu tiramisu for dessert.
Combine dashi stock, light soy, salt, butter and white miso.
2L chicken or fish stock 11/2tsp mirin 2tsp dashi powder (or more or less, to taste) Salt 4 portions of ramen noodles 4 eggs, poached or soft-boiled, halved 2tsp chilli oil (or more or less, to taste - optional) Toasted sesame seeds 50g pea shoots Freshly ground black pepper METHOD: 1.
2L chicken or fish stock 11/2tsp mirin 2tsp dashi powder (or more or less, to taste) Salt portions of ramen noodles eggs, poached or soft-boiled, halved 2tsp chilli oil (or more or less, to taste - optional) Toasted sesame seeds 50g pea shoots Freshly ground black pepper METHOD: 1.
One special ingredient is the dashi fish stock made by heating water containing kombu (edible kelp) and kezurikatsuo (shavings of Katsuobushi - preserved, fermented skipjack tuna) to near-boiling, then straining the resultant liquid.