Definitions
from The American Heritage® Dictionary of the English Language, 5th Edition.
- noun A clear soup stock, usually with a fish or vegetable base.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun A type of
soup or cookingstock , often made fromkelp .
Etymologies
from The American Heritage® Dictionary of the English Language, 4th Edition
from Wiktionary, Creative Commons Attribution/Share-Alike License
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Examples
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Takoyaki are octopus fritters, small bits of meat encased in dashi seasoned batter and pan fried into a golf ball size.
You gonna eat that? Random musings on food and life in Orange County, California » Honda Ya - Tustin 2005
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Takoyaki are octopus fritters, small bits of meat encased in dashi seasoned batter and pan fried into a golf ball size.
You gonna eat that? Random musings on food and life in Orange County, California » 2005 » April 2005
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Fish broth made the Japanese way, kombu katsuobushi dashi in other words, with sole and vegetables and pasta.
"It's okay to eat fish 'cause they don't have any feelings..." Ann Althouse 2009
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For the basic broth called dashi, cold water is brought just to the boil with a piece of kombu seaweed, which is then removed.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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For the basic broth called dashi, cold water is brought just to the boil with a piece of kombu seaweed, which is then removed.
On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004
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Strain this broth, called dashi, into a sieve lined with cheesecloth placed over a bowl.
The Seattle Times 2011
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Ponzu is the Japanese citrus soy sauce, composed of equal parts soy sauce, bonito or other 'dashi' broth, and juice of your favorite citrus.
Archive 2005-03-01 2005
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Japanese use dashi which is a kelp and bonito (dried fish) based stock
British Blogs OishiiOishii.net : Japanese Food Blog 2010
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She comes back with everything she can think of: soy sauce, sesame paste, ginger, tofu, dashi.
The Sorcerer’s Apprentices Lisa Abend 2011
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While specific ingredients change daily, and actual dishes change every few weeks, a signature element has emerged this past year—a two-part scallop dish, in which a diver-caught scallop is cooked in its shell and presented with some kind of grated truffle; later, a Japanese-style dashi broth is brought out and poured into the same shell, with the residue of the first part of the dish seasoning the second.
Young Stars of Swedish Cuisine J. S. Marcus 2011
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