Dashi

Dashi
Staff Writer
The essential cold summer soup from Spain, gazpacho is made with fresh tomatoes, peppers, and country bread soaked in olive oil.

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

 Gazpacho is a Spanish classic, best made when juicy tomatoes are in season.

This kombu- and bonito-based broth is essential to many Japanese dishes. It's best to use it the same day, but you can store it in the refrigerator for up to two weeks, or you can freeze it.

Click here to see 5 Essential Japanese Dishes to Know

12
Servings
53
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3 quarts water
  • One 3-inch piece ginger
  • 6 Ounces dried mushrooms
  • 1 head garlic
  • 1 sheet kombu
  • 2 Ounces mirin
  • 4 Ounces soy sauce, plus more to taste
  • 2 Ounces sake
  • 1 Ounce bonito

Directions

In a pot, combine the water, ginger, mushrooms, garlic, kombu, and mirin and bring to a light simmer. After simmering for 45-60 minutes, add the soy sauce and sake.

Add more soy sauce, to taste (the broth should be on verge of being salty when warm since it will taste underseasoned when cold). Add the bonito and remove from the heat. Steep for 45 minutes and strain.

Nutritional Facts

Carbohydrate, by difference
11g
8%
Protein
2g
4%
Calcium, Ca
4mg
0%
Choline, total
32mg
8%
Copper, Cu
1mg
0%
Fiber, total dietary
2g
8%
Folate, total
25µg
6%
Magnesium, Mg
22mg
7%
Niacin
2mg
14%
Pantothenic acid
3mg
60%
Phosphorus, P
54mg
8%
Selenium, Se
7µg
13%
Sodium, Na
523mg
35%
Vitamin D (D2 + D3)
1µg
7%
Water
11g
0%
Zinc, Zn
1mg
13%