Escoffier once said, "Stock is everything." If only he knew about dashi -- the Japanese version of stock or bouillon composed of Kombu (dried Japanese kelp), and Katsuobushi (dried bonito fish). It's a pungent whiff of smoke and salty sea air and will immediately transport you to Japan at a very low-cost. More importantly, it has umami -- the backbone of Japanese gastronomy and fifth flavor in the world.
Plus, it's easy. Gilt Taste's Contributing Editor, Whitney Chen, shares her own recipe: she guides readers through dashi's list of exotic ingredients assuring them that yes, the broth might exude unfamiliar smells, but the 30-minute procedure is actually quite painless and worth the effort.
Dashi: The Better, Easier Stock From Gilt Taste
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