Easy dashi recipe
This is an easy recipe to make a dashi stock with a lot of umami. I arranged an authentic recipe a little so that you can easily make delicious dashi stock.
Servings 4
Ingredients
First dashi
- 5 g kombu (dried kelp) about 9cm(3.5 inch)
- 30 g katsuobushi (dried bonito flakes) about 3 cup
- 1000 ml (4 cup) water
Second dashi
- all the kombu and katsuobushi from the first dashi
- water as needed
- 10 g new katsuobushi (dried bonito flakes) about 1 cup
Instructions
First dashi
- Pour the water into a medium saucepan and add the kombu. If you have time to make ahead, it's good to put it in the refrigerator for an hour to overnight. If you cook straight away, simmer the kombu over low heat.
- While the kombu is cooking, place the katsuobushi in a large bowl. Once you see tiny bubbles on the bottom of the pan, remove the kombu. (Save the kombu, because you need it for the second dashi.)
- After removing the kombu, bring it to a boil and turn off the heat. Then immediately pour the hot kombu water into the large bowl with katsuobushi and leave it for two minutes. Not to mix, but submerge all the katsuobushi in the hot kombu water.
- After 2 minutes, put a colander over the pan and slowly strain the dashi. Save the katsuobushi as well. Use it right away for miso soup or other Japanese dishes.
- To prepare for the second dashi, put the used kombu and katsuobushi in a container. And add enough water to cover it. You can keep it in the refrigerator for up to 3 days.
Second dashi
- Pour the water, kombu, and katsuobushi in the container from the first dashi into a medium saucepan. Add water so that it becomes about 1000 ml in the pan. It doesn't have to be exact. Then bring it boil on high-heat.
- When it comes to a boil, turn the heat to low and cook for 5 minutes. Then add 1 cup of new katsuobushi and simmer another 5 minutes.
- Set a colander over a large bowl and strain the dashi. You don't need to save the used kombu and katsuobushi.
