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Dashi Stock (Konbudashi)

4

60 min

Dashi Stock (Konbudashi)

Dashi Stock (Konbudashi) Photo 1

Time

60 min

Serving

8 persons

Calories

12

Rating

4.00★ (12)

Cuisine

Japanese
Author: Victoria Buriak
Dashi is the basic stock used in most all Japanese cooking. Dashi stock is the base for miso soup. This recipe is for a Konbudashi, which is made with konbu (dried kelp/seaweed) and bonito flakes (a dried fish which has been shaved into flakes.) There are many variations of dashi, but this is probably the most common.

Ingredients

  • dashi kombu (dried kelp): 1 oz
  • water: 1 quart
  • bonito flakes: 0.5 cup

Metric Conversion

Stages of cooking

Dashi Stock (Konbudashi) Photo 21
Dashi Stock (Konbudashi) Photo 32
Dashi Stock (Konbudashi) Photo 43
  1. Wipe away any dirt from the kombu with a paper towel, being careful not to rub off the white powdery deposits on the seaweed. Place the kombu and water in a saucepan, and allow it to soak for 30 minutes to become soft.
    Dashi Stock (Konbudashi) Photo 2
  2. Remove the kombu from the water, and cut several lengthwise slits into the leaf. Return the kombu to the water, and bring it to a boil. As soon as the water begins to boil, remove the kombu to prevent the stock from becoming bitter.
    Dashi Stock (Konbudashi) Photo 3
  3. Stir the bonito flakes into the kombu-flavored water, bring back to a boil, and take the pan off the heat. Allow the water to cool. When the bonito flakes have settled to the bottom, strain the dashi through a strainer lined with cheesecloth or a coffee filter.
    Dashi Stock (Konbudashi) Photo 4

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