Dashi Broth (Dashi) — composition, caloric content and product description; how to cook at home
Calorie content: 120 kcal.
The energy value of the product Broth Dashi (Dashi):
Protein: 5 g.
Fat: 0 g
Carbohydrates: 30 g.
Dashi broth (Dashi) is one of the most common and widely used fish broth among the inhabitants of Japan (see photo). Due to its rich aroma and excellent taste, it goes well with many Japanese dishes.
There are several types of such product.:
- Katsuo dashi (use dried tuna flakes);
- kombu dashi (is a veggie dish, since dried kombu seaweed is used for cooking);
- nibosi dashi (small dried sardines are taken as a basis);
- Hoshi shiitake (is a dish of plant origin, because it is based on dried mushrooms).
Depending on what they want to cook using fish broth, emit:
- first-class broth (Ichiban dasi): based on it, they cook hot dishes, mainly soups (miso, noodles, ramen, chavanmushi), as well as for preparing sauces and pastes.
- Second-grade broth (Nyban Dashi): it is suitable for creating dishes from stewed meat products, as well as vegetables.
All the ingredients to create a decoction can be found in specialized stores selling rare products or ordered via the Internet on the site. Cooking with him is a pleasure, and most importantly — very simple.
The composition of the broth includes a lot of useful nutrients. It contains:
- proteins fats carbohydrates;
- vitamins (A, B, E, K);
- fatty acid;
- minerals (potassium, calcium, magnesium, iron, phosphorus);
The caloric content of this product is high enough, so they should not be abused so as not to cause harm to health..
Preparing dashi broth at home is quite simple, and most importantly — it does not take much time and labor. But the taste and aroma coming from the finished dish will be simply superb.
When there is no time for cooking broth, you can purchase the finished product in powder form. It must be diluted with water in the proportions indicated on the bundle. But it is better to do it yourself, because the taste will be more saturated.
If you can not find Japanese niboshi, then they can be replaced with ordinary dried anchovies. To cook the broth, you need to take about fifty grams of anchovy, remove the ridge and head. Put the carcasses in a small pan covered with enamel, add five glasses of water and one sheet of kelp. Bring the mixture to a boil, then remove the algae and cook the broth for about ten minutes. After taking another container, put a piece of gauze cloth on top and drain the liquid. The product is ready.
Many cooks advise to remove the cooled broth in the refrigerator for infusion, then the dish will have a richer flavor and matchless taste. The product must be stored in a special container with an airtight lid for a maximum of three days.