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
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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
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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..."
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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.
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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.
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Strain this broth, called dashi, into a sieve lined with cheesecloth placed over a bowl.
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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.
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Japanese use dashi which is a kelp and bonito (dried fish) based stock
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She comes back with everything she can think of: soy sauce, sesame paste, ginger, tofu, dashi.
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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.
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