Anagram & Information om | Engelska ordet DASHI

Exempel på hur man kan använda DASHI i en mening

• It is used for sauces and spreads, pickling vegetables, fish, or meats, and mixing with dashi soup stock to serve as miso soup, a Japanese culinary staple.
• MSG was first prepared in 1908 by Japanese biochemist Kikunae Ikeda, who tried to isolate and duplicate the savory taste of kombu, an edible seaweed used as a broth (dashi) for Japanese cuisine.
• Foods that have a strong umami flavor include meats, shellfish, fish (including fish sauce and preserved fish such as Maldives fish, katsuobushi, sardines, and anchovies), dashi, tomatoes, mushrooms, hydrolyzed vegetable protein, meat extract, yeast extract, kimchi, cheeses, and soy sauce.
• Chazuke (茶漬け, ちゃづけ) or ochazuke (お茶漬け, from (o)cha 'tea' + tsuke 'submerge') is a simple Japanese dish made by pouring green tea, dashi, or hot water over cooked rice.
• is a type of nabemono (Japanese one-pot dishes) consisting of several ingredients such as boiled eggs, daikon or konjac, and processed fishcakes stewed in a light, soy-flavored dashi broth.
• For oyakodon, Tsuji (1980) recommends dashi flavored with light soy sauce, dark soy sauce, and sugar.
• A general, all-purpose, tentsuyu might consist of three parts dashi, one part mirin, and one part soy sauce.
• The dumpling is made of an egg-rich batter and octopus dipped into dashi (a thin fish broth) before eating.
• That day the dashi broth in his soup was more delicious than normal; after stirring a few times he realized the difference was the umami flavor from the addition of kombu, a species of brown macroalgae and flakes of fish known as katsuobushi.
• Mizutaki has various ingredients and versions but is always based on dashi or water without additional flavourings.
• He found that glutamic acid was responsible for the palatability of the dashi broth created from kombu, and was a distinct sensation from sweet, sour, bitter, and salty tastes.
• Tonjiru is usually made by stewing thinly sliced pieces of pork, alongside vegetables, in dashi stock, and flavoured by dissolving miso.
• The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called , a Japanese culinary staple.
• The custard consists of an egg mixture flavored with soy sauce, dashi, and mirin, with numerous ingredients such as shiitake mushrooms, kamaboko, yuri-ne (lily root), ginkgo and boiled shrimp placed into a tea-cup-like container.
• However, additional dashi or water is added to the monjayaki batter mixture, making it runnier than okonomiyaki.
• a Japanese dish consisting of several ingredients such as boiled eggs, daikon radish, konnyaku, and processed fish cakes stewed in a light, soy-flavoured dashi broth.

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