Japanese hot soup Recipes and curiosities

On this page you will learn the recipe and some information about the Japanese dish Japanese hot soup Also known as Dashi no torikata/tsukurikata.

Table of Content
- About
- Origin
- Information
- Ingredients
- Preparation
- Related

All about Dashi no torikata/tsukurikata

Dashi is a Japanese soup broth traditionally used in Japanese cuisine. It is a very versatile ingredient and is used in various dishes, such as soups, sauces and marinades. It is made with a combination of simple ingredients, but that together create a unique and delicious taste.

The main ingredient of dashi is kombu, a dried sea algae. In addition, the Japanese also use katsuobushi, which is a beautiful dried and smoked fish. These two ingredients are the basis of dashi and are responsible for its characteristic flavor. They are rich in umami, the fifth basic flavor, which is known to be tasty and salty.

To make dashi, kombu is placed in cold water and left in infusion for about an hour. After that, katsuobushi is added and the mixture is heated until it boils. Then the fire is turned off and the bouillon is left to rest for a few minutes so that the flavors are extracted. The bouillon is then coated and is ready to be used in various recipes.

Dashi is an essential ingredient in Japanese cuisine and is considered the basis of many traditional dishes. One of the most well-known dishes that uses dashi is misoshiru, a misso soup that is served in almost every meal in Japan. In addition, it is used in dishes such as udon, a type of Japanese pasta, and tempura, a dish of fried seafood.

In addition to its unique flavor and versatility in the kitchen, dashi is also known for its health benefits. It is rich in nutrients and antioxidants as well as contains low calories and sodium. It is also free of fat, gluten and cholesterol, making it a healthy option to add flavor to dishes.

In short, dashi is a key ingredient in Japanese cuisine. Its simplicity and unique flavor make it indispensable in many traditional dishes. In addition, its health benefits make it a healthy choice to add flavor to meals. If you have not yet tried dashi, you are missing one of the most authentic flavors of Japanese cuisine.

Origin and history of Caldo de sopa japonês

Dashi is a traditional soup bouillon of Japanese cuisine, widely used as a basis for various dishes, such as soups, sauces and rice.

Its origin dates back to the Edo period (1603-1868), when it was known as "dashi on the moto" and was made with dried fish, kombu (marine algae) and water. Over time, the recipe has been improving and today there are several variations, but the main goal of dashi remains the same: to give a umami (fifth basic taste) taste to dishes.

Also, dashi is considered a healthy and nutritious food as it contains several essential nutrients, such as amino acids, calcium and iodine.

About the recipe

• Name of the plate: Japanese hot soup
• Name of the dish in English: Japanese dashi soup stock
• Name of the plate in Japanese: 出汁のとり方/作り方
• Name of the Romanian dish: Dashi no torikata/tsukurikata

Information about preparation

• Time to prepare: 15 minutes
• Time of Cooking: 30 minutes
• Difficulty: SIMPLE
• It suits: 1-4 people
• Occasions:

Ingredients – Ingredients

Check out the necessary and optional ingredients Japanese hot soupIt makes sense to improvise

• 1 l of water
• 10g of Kombu Kelp
• 20g of Katsuobushi Flakes
• Japanese hot soup

Watch a video of the recipe:

Recipes - How to Prepare

Now that you know the ingredients to make the recipe Japanese hot soup. Follow the instructions below in the preparation mode or step by step.

Recipe for Japanese soup

Step by step:

• In a medium pot, put 10g of kombu in 1L of water and leave the sauce for 30 minutes.
• Heat the pot on low fire and add 20g of katsuobushi. Cook slowly until the water is almost boiling and turn off the fire.
• Let the broth rest for 10 minutes and then sew it with a sink.
• Dashi can be stored or used in various Japanese recipes, such as Tsuyu, Misso soup, Udon soup and Kamameshi.

Tips:

• This recipe makes 1L of broth, which can be used in different dishes.
• - Japanese soup flour is a versatile ingredient and can bring a special taste to your recipes. Try using it in other preparations besides those mentioned above.

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