Dashi

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I sometimes substitute 6 or 8 dried shiitake mushrooms in place of the bonito flakes for a vegetarian recipe.

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The miso soup was excellent based on this dashi recipe, and this is standard and correct dashi. But one warning for those who make this: it will stink up the house--unless you're accustomed to making it, or you have a real hood (i.e., a professional one that vents to the outside--which I don't at present.

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Used this as the base for Miso soup, the soup ended up tasting great. To the person that said Bonito is too expensive.... shop somewhere else. I was able to get two recipes worth for 2 dollars

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An easy recipe to follow and delicious. I was able to find some ingredients locally and purchased others at reasonable prices at an online asian grocery. Between this dashi recipe and Alton's miso soup recipe, I had miso soup for lunch for a week.

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Followed the instructions exactly, including using my probe thermometer to make sure I had the temperatures correctly. Made a fabulous base for AB's Miso Soup. Fortunately my local Japanese market is very reasonably priced, so I have a pantry stocked full of kombu and bonito flakes now for whenever I want Dashi. Next time I'll make a double batch to keep in my freezer for future use.

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I'm giving this 5 stars based on taste as the base for miso soup. It was so-so good! However, it only gets 2 stars for price...bonito flakes are rather expensive!! Definitely would recommend scouring the internet for a good deal on bonito if you're planning on making this. The store in our area that caters to different ethnicities charges $8.00 a package...a package that made 1 recipe of this dashi. Ouch!

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This was a very easy recipe to make and it made the most delicious miso soup. My husband said it was as good if not better than the soup from our favorite Japanese restaurant.
The only thing to note is that the timing listed on the recipe didn't seem completely accurate. (however, more than likely its just a matter of different stoves. I found it took a little longer to reach the required temperatures than the recipe said.
But its not a complaint...just an observation.
I intend to make more of this over the weekend to have it on hand for easy and quick miso soup.

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Ever since seeing this Good Eats episode, I've been wanting to make dashi. I had read about dashi beforehand but until Alton showed how to make it, I had no idea how simple it was. I used the dashi to make tsuyu sauce (the recipe for which is on this site so I could make the cold soba noodles dish that he described. I topped the noodles with slices of kamaboko which I also picked up at the Asian market when I bought the ingredients for the dashi. I would think the noodles would also go well with some spicy marinated tofu.

The dashi would probably also make a good base for a brine. It could be combined with some chicken buillon for a light tasting broth. And the NY Times had a good article describing even more possibilities for using dashi:

http://www.nytimes.com/2008/10/15/dining/15dashi.html

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Thank you for giving me the key to miso soup through this dashi recipe. We love the soup but with kids don't go out to Japanese steak houses like we used to. It's a wonderful comfort food for the USA too.