Dashi is a stock made from two main ingredients: kombu, dehydrated pieces of seaweed, and katsuobushi (bonito flakes) and is used in many Japanese dishes. These ingredients are boiled with water and then strained, offering a delicious umami flavor. Not only does this stock work well with soups, but you can also use it as a base for dipping sauces. Many combine this stock with soy sauce, mirin (rice wine), and sugar for a sweet, salty, umami flavored sauce in Japanese food. There are multiple varieties of dashi, ranging from kombu dashi (only using seaweed) to shiitake, bonito, and katsuo dashi. Awase dashi is the most common type, including the above ingredients of kombu and katsuobushi.
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