"Steve Wertz" > wrote in message
...
> On Sat, 3 Apr 2004 19:13:59 -0500, "James Silverton"
> > wrote:
>
> >About one tsp dashi for 2 cups soup. Dissolve the dashi in water, add
> >vegetables needing cooking and possibly a ½ tsp grated ginger. Soy
> >sauce is always needed . about 1 tab for two cups soup. Dashi is made
> >from dried bonito but the old-fish taste diminishes after cooking for
> >10 minutes.
>
> I've never experimented with miso - ever. Never even tasted it
> yet (I know - I'm a slacker). My brother left an unopened pound in
> the fridge last time he visited so it's now mine.
>
> Can you make dashi from bonito flakes? I have those (I don't know
> why, though).
>
> Is dashi sold in bottles, tubs, tubes, or old socks? Somehow I
> remember seeing little 2oz bottles of what might have been dashi.
> You can really make 16oz of stock from just a teaspoon?
>
> I'm really good at SE Asian and Chinese ingredients, but when it
> comes to Japanese stuffs I'm completely clueless.
>
> -sw

Steve,

No problems making dashi with dried bonito flakes. Use approx one tablespoon
of flakes to one cup of water. Boil for 2 minutes then strain, You can allow
to cool if desired, but there isn't a great deal of extra flavour to be had.

This is known as katsuo-dashi.

Graeme