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Dashi

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Ingredients/Components

water - 2 c
dried bonito flakes - 1/2 c
4-inch long konbu dried kelp
Do not wipe off the white powdery substance on the surface which is one element that provides a unique savory flavor

How to make dashi:

Wipe konbu with dry cloth lightly. Do not wipe off the white powdery substance on the surface which is one element that provides a unique savory flavor.

Put water in a saucepan and soak the konbu in it for 30 minutes, then heat. As soon as the water begins to bubble and just before coming to boil, take out konbu. Do not overcook or konbu will become slimy and the flavor too strong. Add dried bonito flakes. As soon as the water comes to boil, turn off heat and leave as is until all bonito flakes sink to the bottom. Strain through cloth. Discard used konbu and bonito flakes.

Note: Dashi can be preserved in a freezer.

*BLKNEWInstant Dashi: Instant dashi, in the form of a liquid extract as well as powder, is on the market. Though the flavor is far from that of homemade dashi, it can come in handy at times.

Recipe categories: Soups & stews, Clear soup, Stocks.

Rating:

3.4

Average rating: 3.4, total votes: 7

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