Читать книгу YO Sushi: The Japanese Cookbook - Kimiko Barber - Страница 16

Dashi stock is the basis of many dishes, so it is often the first item to be prepared in the Japanese kitchen, but, unlike western stocks, it takes only minutes to make. There are several types of dashi to suit different purposes. The three that follow are easy to make and versatile. A subtly aromatic, clear broth, dashi stock enhances and intensifies the flavour of foods it is cooked or blended with. However, it is more than just a stock: it gives a delicate base note to soups, salads, dipping sauces, rice and noodles as well as all kinds of simmered, steamed and stewed foods.