0 a type of stock (= a liquid used to add flavour to food) that is used in Japanese cooking, made with fish and seaweed -- （日式）昆布鲣鱼高汤
It must be soaked in water before eating, and is typically simmered in dashi, sake or mirin and soy sauce.
It is a stew made from duck or chicken meat coated in flour, wheat gluten, vegetables, and mushrooms all simmered together in dashi stock.
A typical sauce might consist of "dashi" flavored with soy sauce and mirin.
Made of an egg-rich batter and octopus dipped into "dashi" (a thin fish broth) before eating.
The "shiru" stock for a nimono is generally dashi.
His favoured "kimarite" were "yori kiri" (force out), "uwatenage" (outer arm throw) and "tsuri dashi" (lift out).
Dashi is roughly identical to the shunshi of the other branches.
It contains "dashi" or stock with sake or "mirin" to add flavor.
