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How to Make Japanese Stock (Dashi)

January 16, 2012
Dashi Japanse Stock

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.

Basic Dashi 

Ingredients:

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.

kombu, shiitake, katsuo bushi

Three main ingredients for making dashi are: (from bottom) dried kombu, katsuo bushi, shiitake mushrooms

First we need to add the shiitake mushrooms and kombu in cold water.

shiitake mushrooms

Shiitake mushrooms

Kombu

Dried kombu

Bring the liquid to a boil. Lower the heat and let it simmer for 5 minutes.

katsuo bushi

Now we'll add the katsuo bushi

Add the katsuo bushi, cover and let it simmer an additional 15 minutes.

Strain the dashi through a sieve

dashi stock

dashi is ready to use

Coming up soon: basic light miso soup using this dashi.

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From → Dashi, Recipes

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