Shiro Dashi.
Ninben's shiro dashi liquid - white dashi stock - is a great all round Japanese cooking ingredient. Dashi stock is an infusion of kelp, bonito fish, and dried mackerel which brings a delicate Japanese flavour with a huge hit of umami savouriness to many Japanese dishes.
This concentrated clear dashi stock liquid is extremely versatile.
Ingredients:
Water, salt, sugar, hydrolysed soy protein (defatted soybeans, salt), alcohol, flavour enhancer: E621, soy sauce (water, defatted soybeans, wheat, salt), dried fish, brewed vinegar, dried fish, flavour enhancers: E631, E627, flavouring, kelp. Once opened, keep refrigerated.
Nutrition:
Typical values per 100ml.
Energy: 168kj / 40kcal
Fat: 0g
of which saturates: 0g
Carbohydrates: 8.9g
of which sugars: 8.0g
Protein: 1.0g
Salt: 13.5g
Allergen:
Features:
Dashi is a base stock for many Japanese soups, noodle broths and other dishes. This convenient Shirodashi contains, seaweed, Katsuoboshi, cooking sake, salt, sugar and MSG so use sparingly but an easy and quick alternative when making Japanese dishes.
Usage:
Ideal for soup stock.
Preparation:
1. Add a few dashes to bamboo shoots or other vegetables during cooking, to make an instant stir-fry sauce.
2. Whisk together 2tsp shiro dashi stock, 3 eggs, 1 tbsp sugar, and 50ml water to make tamagoyaki, a Japanese rolled omelette.
3. For a refreshing noodle soup, dilute 50ml shiro dashi in 700ml cold water. Add 100g sliced chicken thigh, bring to the boil and simmer for 10 minutes until cooked. Add cooked noodles for 2 people to warm through together with chopped spinach or greens. Remove from heat and divide between two bowls to serve with an umeboshi plum.
Storage:
Store in a Cool, Dry place.
Once opened, keep refrigerated and consume within 3-4 weeks.
For Best Before End: See packaging.
Packaging:
Pet Bottle
Item Code:
B5178
Weight:
500g
Country of Origin:
Japan
Distributor:
JFC UK Limited.,
Unit 17, 7 Premier Park Road, London.
NW10 7NZ., U.K.
Return to:
JFC UK Limited.,
Unit 17, 7 Premier Park Road, London.
NW10 7NZ., U.K.
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