出汁
dashi
だし
Japanese stock
Broth
The foundational Japanese stock made by extracting umami from kombu, katsuobushi, niboshi, or dried shiitake. Ramen dashi is typically thinner than a kaiseki dashi and threads through the tare more than the broth.
More broth terms
- kombu · dried kelp
- katsuobushi · dried skipjack flakes
- niboshi · dried baby sardines
- shiitake · dried shiitake
- tori-gara · chicken carcass
- ashi · body
Cook with it
RamenLab is the recipe writer for ramen on iPhone. Free forever: 50 recipes, 25 notebook cooks, and every calculator.