Tomami goes Dashi!
#1, #2, Japan
vegan
sauce & broth
easy
Stevan Paul
Ingredients for 4 Persons
TOMAMI as the basis for (Japanese) Dashi varieties
The soul and standard flavour in Japanese cuisine is Dashi – the spice that almost no dish in Japan can do without. Dashi lifts and enlivens the taste of dishes. As a natural and subtle flavour concentrate it rounds off the taste and creates fuller-bodied and harmonious food – simply umami!
Dashi is traditionally made from kombu algae (belt tang) and dried bonito flakes (katsuo- bushi) from the skipjack fish. The ingredients develop a complex depth and aroma that we can only achieve in European cuisine by simmering broths and stocks for hours. TOMAMI itself already provides plenty of umami flavour in a natural way, and cookbook author Stevan Paul (My Japanese Kitchen (2017), My Green Japanese Kitchen (2021), both Hölker Verlag) has created various vegan (!) “Dashi” broths for us using TOMAMI #1 and #2 as well as TOMAMI Japan.
Available here in our shop: The set “My green Japanese cuisine” together with TOMAMI # 1, # 2 and TOMAMI Japan! The highlight: TOMAMI-Dashi offers a quick and easy entry into Japanese cuisine. It also enables you to always achieve a rounded, delicious taste, when used as a seasoning or broth in European dishes, such as sauces, stews, soups and even vinaigrettes for salads.
We hope you will enjoy experimenting with our TOMAMI flavour boosters!
Instructions
OMAMI All Purpose Dashi
Heat 2-3 tablespoons of TOMAMI #1 with a pinch of salt and 500 ml of water
TOMAMI -Tomato Dashi
Heat 2-3 tablespoons TOMAMI #2 with a pinch of salt and 500 ml of water.
Can be used in many dishes, especially suitable for vinaigrettes, tomato sauces and Mediterranean dishes.
TOMAMI Mushroom Dashi
Heat 5-10 g dried porcini mushrooms with 2-3 tablespoons TOMAMI #1 or #2, a pinch of salt and 500 ml water – optionally infuse 1 star anise. An all-purpose base, especially for mushroom dishes such as mushroom risotto, creamed mushrooms, etc..
TOMAMI Japan Dashi
Heat 1-2 tbsp TOMAMI Japan with a pinch of salt and 500 ml of water.
Particularly good as a basis for Japanese and Asian recipes.
TOMAMI – Asian Dashi
Heat 1-2 pinches of freshly grated ginger and a touch of freshly grated garlic with 2-3 tablespoons of TOMAMI #1 or #2 or alternatively 1-2 tablespoons of TOMAM Japan, 2-3 tablespoons of soy sauce and 500 ml of water – a further option: briefly infuse 2-3 sprigs of coriander green.
Especially recommended for Asian and Indian dishes.
