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dashi measures - how much kombu, soups, dipping sauces, shurimono
i dont know. I would use katsuobushi in place of the bonito flakes, maybe, but I wouldnt use an instant kombu. It shouldnt be too difficult to find kombu whole slices wherever they sell seaweed, which is popping up in all sorts of supermarkets these days.
dashi measures - how much kombu, soups, dipping sauces, shurimono
Hi there,
Dashi confusion. I've been loving Japanese Cooking: A Simple Art, by Shizuo Tsuji.
http://www.amazon.com/Japanese-Cooking-Simple-Shizuo-Tsuji/dp/0870113992
But here's the problem. He recommends 40g of kombu in about 2L (~8 cups) of water, as well as the rough fistful of bonito flakes. 40g!!!! I have a packet of kombu from whole foods that is 56g for the whole bag! 40g would be, like, several feet of kombu if it were soaked and rolled out.
On the other hand, both Angelica's kitchen, and the amazing, Just Hungry blog (which is pretty much japanese home cooking, as the author's mother did it) says a single 4in. piece of kombu will suffice.
How much kombu for "primary" dashi?
-adam
