Dashi: A Secret Ingredient in Western Recipes

Dashi, a traditional Japanese stock, is known for its umami-rich flavor. It's a key ingredient in many Japanese dishes, but its use isn't limited to just Japanese cuisine.

What is Dashi?

Dashi is a clear and thin broth made from dried kombu (seaweed) and bonito flakes (dried fish). It's often used as the base for soups or dipping sauces.

Dashi in Western Recipes

While dashi is central to Japanese dishes like miso soup and ramen, it can be equally useful in Western preparations. Using dashi in place of some of the water or stocks in Western recipes like soup and beef stew can add a boost of umami flavor. It doesn't give these dishes an out of place note of Japanese food, but rather enhances their taste.

How to Use Dashi

Dashi can be used as a substitute for other liquids in Western recipes. For instance, it can be used instead of water or milk for cooking creamy polenta, as a poaching liquid for fish and shrimp, or for deglazing when making pan sauces.

In conclusion, dashi is a versatile ingredient that can be incorporated into various cuisines. Its umami-rich flavor can enhance the taste of both Eastern and Western dishes.

Further Reading

How To Cook With Dashi - Great British Chefs. https://www.greatbritishchefs.com/how-to-cook/how-to-cook-with-dashi.
Dashi 101: A Guide to the Umami-Rich Japanese Stock - Serious Eats. https://www.seriouseats.com/dashi-japanese-stock.
Why You Should Keep Instant Dashi in Your Pantry - Serious Eats. https://www.seriouseats.com/why-you-should-keep-instant-dashi-in-your-pantry.
Dashi Recipes - Great British Chefs. https://www.greatbritishchefs.com/collections/dashi-recipes.