Is dashi necessary for gyudon (beef bowl)?!
But I am MAKING it...In other news...yeah, I want something good. So I thought, HEY! Beef bowl..And no I'm here gyudon-less...
My recipe calls for:
2/3 thin-sliced beef
1/2 onion
1/2 teriyaki sauce
1 tablesppon sugar
~~~3/4 cup dashi~~~**
And I don't think I can make it without the dashi...
I mean is there any other way to make dashi with out the mirin and ginger and all that shizz...I DO have Soy sauce though..
Answers:
If you don't have the ingredients for dashi at hand don't panic! You can substitute a very light chicken or vegetable stock. The dish may not be totally authentic, but it will still taste good. But to get the true flavor you really need to use dashi. Be careful with that though if you are allergic to monosodium glutamate. Here's a web site I use:
http://www.globalgourmet.com/food/special/2001/japantable/dashi.html#ixzz13yX5Jcd9
Good luck! Please leave positive feedback if you found this helpful.
My Japanese/Cantonese cookbook and various websites I often use to substitute.
Normally - I would think of something else to sub but dashi lends a unique flavor. It's made from dried Bonito flakes.
Mirin and dashi are not the same thing. Mirin is seasoned rice vinegar.
A semi close sub might be chicken or beef bullion. If you have access to shrimp bullion.
For your information, mirin is available on line:http://www.amazon.com/Kikkoman-Aji-Mirin…
I think dashi is a stock made with kelp, mushrooms and anchovies. If you can't make it at home, maybe you could try a different stock using chicken or beef. If all fails, maybe just use water.
Looks like you can buy the Dashi online.
Here's a link:
http://importfood.com/sphd2291.html
