|Posted on November 22, 2013 at 8:30 AM|
Basic Dashi Recipe
Makes 3/1/2 cups, or 4 servings of stock to make miso soup. Dashi will keep fresh for a week 3-5 days in the refrigerator, so you can make it in advance and just add miso paste and vegetables for quick breakfast of miso soup.
4 cups water, 4 cups of loosely packed bonito flakes, One 3-inch piece of konbu seaweed. Using scissors, make several crosswise cuts in the konbu. This helps to extract the flavor during cooking.Place konbu and water in medium saucepan and bring to a boil. Cook on medium heat until water almost boils. Remove kombu just before water boils to avoid fishy odor. When the water boils, turn off the heat. Then add bonito flakes. Do not sitr. Let stand for 3-5 minutes to let the flakes steep. Then strain the dashi them through a very fine-mesh sieve or a sieve lined with cheesecloth or paper towel. Don't stir or press the bonito flakes because it will cloud the dashi. Discard the bonito flakes and konbu seaweed or cook them in 4 cups of water to make a secondary dashi. I slice the left over konbu and use it in my salads and pickles to add umami.
Categories: Basics - Broths, Sauces, and Marinades