Comments on: Dashi https://www.closetcooking.com/dashi/ Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen. Sat, 23 Jun 2018 05:59:18 +0000 hourly 1 https://wordpress.org/?v=7.1.3 By: Tieghan https://www.closetcooking.com/dashi/#comment-52408 Thu, 11 Apr 2013 01:57:28 +0000 https://www.closetcooking.com/2013/04/10/dashi/#comment-52408 Whoa! This is new to me, but I am pretty excited about it!

]]> By: Kevin https://www.closetcooking.com/dashi/#comment-28966 Fri, 30 Oct 2009 21:29:53 +0000 https://www.closetcooking.com/2013/04/10/dashi/#comment-28966 Irene: I have not tried freezing it yet. I usually have the opposite problem in that I never seem to have enough. I imagine that it would freeze well though.

]]> By: Irene https://www.closetcooking.com/dashi/#comment-28960 Fri, 30 Oct 2009 15:59:38 +0000 https://www.closetcooking.com/2013/04/10/dashi/#comment-28960 TQ for sharing! Btw, do they freeze well?

]]> By: Kevin https://www.closetcooking.com/dashi/#comment-23585 Sat, 06 Jun 2009 00:33:17 +0000 https://www.closetcooking.com/2013/04/10/dashi/#comment-23585 Sasha: Just bring it to a boil for a minute or so and then it is ready to use in other recipes.

]]> By: Sasha https://www.closetcooking.com/dashi/#comment-23541 Fri, 05 Jun 2009 03:19:59 +0000 https://www.closetcooking.com/2013/04/10/dashi/#comment-23541 I have a question for Shiitake dashi: How long do I boil water after I drained mushrooms, and can I use those mushrooms for smth. else after?
Thanks!

]]> By: Anonymous https://www.closetcooking.com/dashi/#comment-15018 Sat, 13 Dec 2008 10:30:00 +0000 https://www.closetcooking.com/2013/04/10/dashi/#comment-15018 I’m sooooooo happy I’ve found this blog. I’m into japanese cooking these days and I’ve been searching for the recipes of my favorite japanese dishes. Seeing a recipe for dashi is really great so that I can have fresh stock for my japanese cooking.

littlemissliving

]]> By: Kevin https://www.closetcooking.com/dashi/#comment-2397 Tue, 19 Feb 2008 02:26:00 +0000 https://www.closetcooking.com/2013/04/10/dashi/#comment-2397 I get the katsuobushi at a local Japanese grocery store (Sanko Trading Company). I forget which brand it was. I got a big bag of the stuff and it has lasted a long time.

]]> By: Tania, The Candied Quince https://www.closetcooking.com/dashi/#comment-2363 Sat, 16 Feb 2008 21:44:00 +0000 https://www.closetcooking.com/2013/04/10/dashi/#comment-2363 Where do you find the katsuobushi? Is there a brand you’d recommend? I’ve always made dashi using only kombu but would love to try it with the tuna!

]]> By: Kevin https://www.closetcooking.com/dashi/#comment-12 Tue, 05 Jun 2007 02:55:00 +0000 https://www.closetcooking.com/2013/04/10/dashi/#comment-12 It is pretty easy and definitely worth the effort. I will be making it this way from now on. I have miso soup for breakfast almost every morning so I can make a large batch on the weekend and store it in the fridge.

]]> By: Katerina https://www.closetcooking.com/dashi/#comment-10 Mon, 04 Jun 2007 22:25:00 +0000 https://www.closetcooking.com/2013/04/10/dashi/#comment-10 I was actually amazed how EASY this was the first time I did it. I think I ate miso soup every day for like a week when I discovered it. Looking forward to see what other soups you make with it.

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