Versy Tyle wrote:

Bonita?

Bonito? Shaved dried fish.

wrote in message
...
"Versy Tyle" wrote:
[]
Forgove my ignorance, but what are dashi and shoyu?

Dashi:

A soup made from a 4" square of dried konbu (kelp seaweed) and 1-1/2 oz.
hana-katsuo (dried bonita flakes) boiled for ten or 15 minutes in three
cups of water.

Shoyu: Soy sauce

--
Nick, Cogito, ergo armatum sum


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wrote in message
...
"Versy Tyle" wrote:
Oh, and what 'sauce' is it you refer to? How do you make tempura sauce?
[]
A basic tempura sauce would consist of one cup of dashi, 1/3 cup shoyu and
1/4 cup mirin, salt to taste. Because you're talking pork, you might
prefer
a tonkatsu sauce, two teaspoons prepared mustard, 1/2 cup dashi, four
tablespoons shoyu and two tablespoons ketchup or fruit sauce.


Forgove my ignorance, but what are dashi and shoyu?

Versy

--
Nick, Cogito, ergo armatum sum


Thank a Veteran and Support Our Troops! You are not forgotten. Thanks.

"Versy Tyle" wrote:
[]
Forgove my ignorance, but what are dashi and shoyu?

Dashi:

A soup made from a 4" square of dried konbu (kelp seaweed) and 1-1/2 oz.
hana-katsuo (dried bonita flakes) boiled for ten or 15 minutes in three
cups of water.

Shoyu: Soy sauce

--
Nick, Cogito, ergo armatum sum


Thank a Veteran and Support Our Troops! You are not forgotten. Thanks.

"Versy Tyle" wrote:
[]
Forgove my ignorance, but what are dashi and shoyu?

Dashi:

A soup made from a 4" square of dried konbu (kelp seaweed) and 1-1/2 oz.
hana-katsuo (dried bonita flakes) boiled for ten or 15 minutes in three
cups of water.

Shoyu: Soy sauce

--
Nick, Cogito, ergo armatum sum


Thank a Veteran and Support Our Troops! You are not forgotten. Thanks.

"Versy Tyle" wrote:
Bonita?

Versy! It's a fish. I believe a type of tuna.

--
Nick, Cogito, ergo armatum sum


Thank a Veteran and Support Our Troops! You are not forgotten. Thanks.

wrote in message
...
A soup made from a 4" square of dried konbu (kelp seaweed) and 1-1/2 oz.
hana-katsuo (dried bonita flakes) boiled for ten or 15 minutes in three
cups of water.

A couple of minor mods to the above, if you don't mind:

First, the konbu should never be boiled; if you boil it,
it imparts a bitter taste. The konbu should be removed
from the dashi before it reaches a boil. Also, not meaning
to play spelling police, but it may help the original poster
find the ingredients a bit easier: it's "bonito".

Bob M.

"Bob Myers" wrote:
wrote in message

A soup made from a 4" square of dried konbu (kelp seaweed) and 1-1/2
oz. hana-katsuo (dried bonita flakes) boiled for ten or 15 minutes in
three cups of water.

A couple of minor mods to the above, if you don't mind:

First, the konbu should never be boiled; if you boil it,
it imparts a bitter taste. The konbu should be removed
from the dashi before it reaches a boil. Also, not meaning
to play spelling police, but it may help the original poster
find the ingredients a bit easier: it's "bonito".

Bob, I don't mind at all. You are correct on both counts. My failure to
exercise due diligence. Thank you.

--
Nick. Christmas Day, the twenty-fifth Day of December, being established a
Federal holiday by an Act of Congress, June 28, 1870: Merry Christmas!

Thank a Veteran and Support Our Troops! You are not forgotten. Thanks.

Versy Tyle wrote:
Oh, and what 'sauce' is it you refer to? How do you make tempura sauce?
Thanks,
Versy

I'm lazy. I use Memmi soup base. There's also a thing called flavored
shoyu that also works. It's all the same thing: fish broth and soy
sauce. You can make it with Hon Dashi (bonito broth powder) and soy sauce.

You just heat up some water in the microwave, and then add some of the
soup base until it's a mild broth. You can garnish it with some grated
daikon (radish). (Radish will do in a pinch.) Grate it real fine.

This might be crude, but, when I'm done with the broth, I pour it over
my rice. I like how the oil and tempura add flavor.

"James Silverton" wrote in message =
...
=20
"Bob Myers" wrote in message=20
...

wrote in message
...
A soup made from a 4" square of dried konbu (kelp seaweed) and=20
1-1/2 oz.
hana-katsuo (dried bonita flakes) boiled for ten or 15 minutes in=20
three
cups of water.

A couple of minor mods to the above, if you don't mind:

First, the konbu should never be boiled; if you boil it,
it imparts a bitter taste. The konbu should be removed
from the dashi before it reaches a boil. Also, not meaning
to play spelling police, but it may help the original poster
find the ingredients a bit easier: it's "bonito".
=20
You can buy the complete mix, seaweed and all, for the soup under the=20
name Hon Dashi. There is argument that I am not qualified to judge but =

some people say bonito is a type of sardine and some say a type of=20
tuna. It's certainly a fish and Hon Dashi soup *can* be simmered. I=20
think it improves the taste!
=20

Katsuo (bonito) is a small member of the tuna family and Katsuo bushi =
the dried hard
form is used for making dashi.
Sardines are members of the herring family, and their close relative the =
anchovy called
iriko is also used for makig dashi.
The flavor of the dashi from these two fish are distictly different, in =
that you could tell
from one sip which was used.

Musashi

"James Silverton" wrote in message
...
You can buy the complete mix, seaweed and all, for the soup under the
name Hon Dashi. There is argument that I am not qualified to judge but
some people say bonito is a type of sardine and some say a type of
tuna. It's certainly a fish and Hon Dashi soup *can* be simmered. I
think it improves the taste!

Simmered, sure - but unless we're using very different meanings
for these terms, a simmer is not a boil.

Bob M.

"Musashi" wrote:
"decay" wrote in message =
Forgove my ignorance, but what are dashi and shoyu?

Dashi is fish broth (bonito), in a powder form.

Dashi is "stock" and can be made from Katsuo-bushi (dried bonito =
flakes),
Iriko (dried anchovies) or Konbu (kelp).

Takezo-san,

I have never heard of dashi being made only with konbu. Is this a regional
thing?

--
Nick. Christmas Day, the twenty-fifth Day of December, being established a
Federal holiday by an Act of Congress on June 28, 1870: Merry Christmas!

Thank a Veteran and Support Our Troops! You are not forgotten. Thanks.

wrote in message =
...
"Musashi" wrote:
"decay" wrote in message =3D
Forgove my ignorance, but what are dashi and shoyu?

Dashi is fish broth (bonito), in a powder form.

Dashi is "stock" and can be made from Katsuo-bushi (dried bonito =3D
flakes),
Iriko (dried anchovies) or Konbu (kelp).

Takezo-san,
=20
I have never heard of dashi being made only with konbu. Is this a =
regional
thing?
=20

No not regional. If we are thinking of common dashi uses such as =
Miso-shiru or Suimono,
then yes you would never see "Konbu-Only" dashi.
But you may see a Konbu-only dashi for other things, such=20
as a mizutaki (hot pot using water?).

Musashi

"Musashi" wrote:
[]
Oh I just remebered another well known use of Konbu-dashi is for =
Yu-Doufu
(Tofu in hot dashi).

Wow! I haven't had yu-dofu in over 20 years! Thanks for the reminder.

Hiyayako in the summer, yudofu in the winter. Am I remembering right?

--
Nick. Christmas Day, the twenty-fifth Day of December, being established a
Federal holiday by an Act of Congress on June 28, 1870: Merry Christmas!

Thank a Veteran and Support Our Troops! You are not forgotten. Thanks.

wrote in message =
...
"Musashi" wrote:
[]
Oh I just remebered another well known use of Konbu-dashi is for =3D
Yu-Doufu
(Tofu in hot dashi).
=20
Wow! I haven't had yu-dofu in over 20 years! Thanks for the reminder.
=20
Hiyayako in the summer, yudofu in the winter. Am I remembering right?
=20

Yes, that's right.

Musashi wrote:
wrote in message ...

"Musashi" wrote:

[]
Oh I just remebered another well known use of Konbu-dashi is for =
Yu-Doufu
(Tofu in hot dashi).

Wow! I haven't had yu-dofu in over 20 years! Thanks for the reminder.

Hiyayako in the summer, yudofu in the winter. Am I remembering right?



Yes, that's right.


I had some a couple nights ago, during a cold snap here. Yum!