componentL1 · basicHistory unverifiedscratch: kitchen
Quick dashi
dashi-basic · stock · Japanese
About
A Japanese stock classically associated with kombu and katsuobushi extraction. In this graph it is the liquid base for many washoku components and dishes.
History Unverified
Needs review: History sketch is general and unverified; do not treat dates or attributions as settled. Leave blank or revise from sourced notes before locking.
Dashi is central to Japanese savory cooking. Specific school formulas and historical periodization are left unverified in this sketch.
Sources
- General washoku / dashi teaching
Skill ladder
- L1 Quick dashi · this page
- L2 Ichiban dashi
- L3 Awase dashi
Uses
- Water 1000 g
- Kombu 8 g
- Katsuobushi 10 g
Preparations used
- No preparation inputs on this node.
Used in
- Clear dashi soup dish
- Kitsune udon dish
- Advanced Kitsune udon dish
- Classic Kitsune udon dish
- Oyakodon dish
- Takoyaki dish
- Advanced Takoyaki dish
- Classic Takoyaki dish
- Wheat noodle soup dish
Similar in this layer
- Awase dashi 0.94
- Ichiban dashi 0.94
- Rich awase dashi 0.60
- Kombu dashi 0.56
- Classic kombu dashi 0.56
- Shiitake kombu dashi 0.54
- Drip coffee 0.40
Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 1000.0 g Waterpath dashi-basic → water
- 10.0 g Katsuobushipath dashi-basic → katsuobushi
- 8.0 g Kombupath dashi-basic → kombu