Dashi is a soup stock used in Japanese cuisine. It is very popular in many Japanese dishes. Dashi can be made with instant powder or bought pre-made. This recipe is how to make dashi from scratch. I hope you enjoy Cooking Japanese!
Dashi
Dashi is a soup stock used in Japanese cuisine. It is very popular in many Japanese dishes.
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Ingredients
- 3 cups Katsuobushi Bonito Flakes
- 2 10 cm sheets Dried Kombu Edible Kelp
- 5 cups Water
Instructions
- Cut two wide sheets of kombu 3-4 times.
- Let the cut sheets sit in 5 cups of water for 20 minutes.
- Place on stove with medium heat.
- Remove kombu before boil.
- Add 3 cups of bonito to pot.
- Turn off the heat after it starts to boil.
- Let the bonito sink to the bottom.
- Strain bonito through cloth.
- Save used bonito and kombu for second dashi.
- For the second dashi, add the leftover kombu from the first dashi into water.
- Add the leftover bonito.
- Cook on low heat and add a handful of fresh bonito once it starts to boil.
- Cook for 10 minutes on low heat.
- Strain in cloth.
- Store.
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