sauce · Uncategorized

Dashi – A Japanese stock

Tofu-Wakame-Miso-Soup

Holy cow! This stock is soooo easy to make and can be used as the base for so much!

  • miso soup
  • Gyoza with Ponzu
  • Shabu-shabu
  • Tomago sushi! (one of my favs)
  • Udon soup
  • Takikomi Gohan
  • Chawanmushi
  • RAMEN!!
  • Okonomiyaki

Okay, enough of my Bubba Gump “Shrimp” rant.

konbu_katsuobushi

This recipe yields about 7 1/2 cups of stock and can be made up to 2 days in advance of you main dish.

  • 8 cups – Water
  • 2 – 6×5″ Pieces of dried Kombu
  • 3 cups – Bonito flakes

Soak the Kombu in the 8 cups of water in a large soup/saucepan for 25-30 minutes. We want the Kombu to soften.

Bring to aboil over medium heat and immediately remove the pot from the heat. Remove and discard the Kombu.

Add a 1/4-1/2 cup of water to cool the water slightly. Add all of the Bonito flakes and stir to submerge.

Bring to a gentle simmer and cook for 5 minutes. Skim off the foam as needed. Remove from the heat and let the stock steep for 15 minutes.

Strain the dashi to remove the flakes. I used a fine mesh strainer. Take care to not press the solids!

Done!

chi-dashi-umami-001

 

 

 

 

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