Description
Dashi is the basic stock used in most all Japanese cooking. Dashi stock is the base for miso soup. This recipe is for a Konbudashi, which is made with konbu (dried kelp/seaweed) and bonito flakes (a dried fish which has been shaved into flakes.) There are many variations of dashi, but this is probably the most common.
Ingredients
- 1 ounce dashi kombu (dried kelp)
- 1 quart water
- ½ cup bonito flakes
Instructions
- Wipe away any dirt from the kombu with a paper towel
- being careful not to rub off the white powdery deposits on the seaweed. Place the kombu and water in a saucepan
- and allow it to soak for 30 minutes to become soft.
- Remove the kombu from the water
- and cut several lengthwise slits into the leaf. Return the kombu to the water
- and bring it to a boil. As soon as the water begins to boil
- remove the kombu to prevent the stock from becoming bitter.
- Stir the bonito flakes into the kombu-flavored water
- bring back to a boil
- and take the pan off the heat. Allow the water to cool. When the bonito flakes have settled to the bottom
- strain the dashi through a strainer lined with cheesecloth or a coffee filter.
Prep Time: 5 mins
Cook Time: 5 mins
Total Time: 1 hr
Servings: 8