How to Make Japanese Stock (Dashi)
Dashi is an important ingredient in Japanese cooking because it enhances the flavor of food with its natural “umami” or glutaminic acid. The main ingredients are dried kelp and katsuo bushi, but other ingredients such as dried shiitake mushrooms are commonly added. Dashi forms the base for many soups and sauces in Japanese cooking.
4 cups water
2 dried shiitake mushrooms
2 pieces of dried kombu (dried kelp), each one about 3 x 3 inches
0.1 oz. (2-3 Tb) katsuo bushi (dried bonito fish flakes)
Put 4 cups of cold water in a 2-quart pan and add the shiitake mushrooms and kombu. Bring the liquid to a boil. Lower the heat and let it simmer for 5 minutes. Add the katsuo bushi, cover and let it simmer for an additional 15 minutes. Strain the dashi through a sieve. Dashi is ready to use right away or it can be kept refrigerated for 2-3 days.
First we need to add the shiitake mushrooms and kombu in cold water.
Bring the liquid to a boil. Lower the heat and let it simmer for 5 minutes.
Add the katsuo bushi, cover and let it simmer an additional 15 minutes.
Coming up soon: basic light miso soup using this dashi.