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Dashi Stock with Kombu and Katsuo Bushi

February 22, 2012

The most essential ingredient in Japanese cooking is dashi stock, made of kombu seaweed (dried kelp) and katsuo bushi (bonito fish flakes).  This stock gives a flavor to food that is distinctly Japanese. Although there are many types of dashi, this is the most basic recipe, and it requires only kombu seaweed and katsuo bushi. This stock has a delicate flavor and it can be used to make miso soup, clear soup, hot pots, sauces, marinades, dressings, and stock for simmered foods. I am going to refer to this dashi often in my recipes. If you prefer a stronger flavored stock, use this dashi recipe, in which I added shiitake mushrooms.

Dashi Stock with Kombu and Katsuo Bushi

Makes 4 cups of dashi

4 cups water

1 piece of kombu seaweed, about 4 x 4 inches

0.1 ounces of katsuo bushi (bonito fish flakes)

1. Add the kombu to the water in a 3-quart pot. Turn up the heat and just as the water begins to simmer, remove the kombu. Add the katsuo bushi, and stir gently. Simmer for 2 minutes, but do not let it boil. Strain the stock through a fine-meshed sieve; discard the katsuo bushi. You will have 4 cups of clear stock with a slightly yellow color.

Ingredients for dashi are: water, kombu seaweed and katsuo bushi

Add kombu to cold water.

When the water begins to simmer, remove kombu seaweed.

Add katsuo bushi and let it simmer.

Strain out the katsuo bushi, and now you are left with clear stock that is ready to use.

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From → Dashi, Recipes

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