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1 quart
Easy
By John Ash
Published 2004
This is the basic stock in Japanese cooking. Classically, it has only 3 ingredients: seaweed, dried tuna flakes, and water. Contemporary cooks might also add a little piece of ginger or cilantro stems but I think the simple classic stock is best. In the United States, the ingredients are generally available in natural foods stores and, of course, Japanese markets. There is a perfectly acceptable instant granule dashi called dashi-no-moto or hon-dashi, which comes in small jars or pac