Dashi Japanese Sea Stock Recipes
HOME STYLE JAPANESE DASHI STOCK
This method of making dashi is not how professionals make dashi, as they make two lots of dashi out of one set of dashi ingredients. I find that this home style method is more practical and still flavoursome, as the ingredients are the same as awase-dashi (professional method). The cooking time does not include the 30 minutes required to soak the konbu. Please also see Varieties of Dashi Stock for other types of dashi recipes.
Provided by Yumiko
Time 35m
Number Of Ingredients 3
Steps:
- Gently wipe any dust off konbu if necessary using dry towel or paper towel. Do not wash or remove white powder stuck on the surface of konbu by scraping it off as it is the umami (旨味).
- Add the water in a pot and soak the konbu for about 30 minutes if you have time. If you don't have time, don't worry.
- Place the pot over medium heat. When small bubbles start appearing in the pot, reduce heat to minimum and cook for about 10 minutes.
- Add katsuobushi and turn the heat up to medium. Cook for about 10 minutes.
- Turn the heat off and wait until katsuobushi sinks to the bottom of the pan.
- Line a few layers of muslin or a paper towel over in a sieve and pour all the contents in the pan to into the sieve. Let it drain naturally, lightly squeezing the katsuobushi (Note 1).
DASHI STOCK (KONBUDASHI)
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.
Provided by Kyle Hildebrant
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 1h
Yield 8
Number Of Ingredients 3
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 12.2 calories, Carbohydrate 2 g, Protein 1 g, Sodium 111.1 mg
DASHI (JAPANESE SEA STOCK)
Steps:
- Bring cold water and kombu just to a boil in a large saucepan over high heat. Remove from heat and remove kombu (saving it for pickled Napa cabbage ). Sprinkle katsuo bushi over liquid; let stand 3 minutes and, if necessary, stir to make katsuo bushi sink. Pour through a cheesecloth-lined sieve or a coffee filter into a bowl. Reserve katsuo bushi for rice with soy-glazed bonito flakes and sesame seeds .
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