Dashi or also called Fish Stock is an excellent recipe for many Japanese tofu dishes. Dashi can improve the taste of a dish extremely.
Dashi is ideal to combine other tofu recipes, mentioned by me and it improves the taste of many tofu dishes.
Ingredient List:
Dried fish flakes
Water, about 1/2 to 1 liter depending on the amount of dashi
Kombu seaweed dried
The dried kombu seaweed, about 5 to 10cm in diameter, wash first in a pot with water, then soak there for about 10 minutes.
Heat the water on the stove and when it is warm, remove the kombu seaweed.
When the water boils, put the fish flakes in a boil for about 1 to 2 minutes, if the fish flakes have fallen to the ground, strain.
The dashi recipe is finished now!
You can buy dried fish flakes in an asia shop.