Dashi Japanese Stock Recipes

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DASHI STOCK (KONBUDASHI)



Dashi Stock (Konbudashi) image

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

1 ounce dashi kombu (dried kelp)
1 quart water
½ cup bonito flakes

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

AWASE DASHI (JAPANESE SOUP STOCK)



Awase Dashi (Japanese Soup Stock) image

Dashi is the basic Japanese soup stock used in many Japanese dishes. Learn how to make Awase Dashi at home with umami-packed ingredients like kombu (kelp) and katsuobushi (bonito flakes).

Provided by Namiko Chen

Categories     Condiments

Time 20m

Number Of Ingredients 3

1 piece kombu (dried kelp) ((10 g; 4 inches x 4 inches, 10 cm x 10 cm))
1 cup katsuobushi (dried bonito flakes) ((10 g))
4 cups water

Steps:

  • Gather all the ingredients. Most Japanese recipes would say to gently clean the kombu with a damp cloth. However, these days, kombu is quite clean, so just make sure it doesn't have any mold spots and it's ready to use. Do not wash or wipe off the white powdery substance, as it has lots of umami.
  • Make several slits in the kombu to release more flavor.

Nutrition Facts : ServingSize 1 batch, Calories 5 kcal, Carbohydrate 1 g, Protein 1 g, Sodium 42 mg, Fiber 1 g, Sugar 1 g

DASHI (JAPANESE STOCK)



Dashi (Japanese Stock) image

Dashi is Japanese stock, and Ichiban Dashi, this recipe, is used as a basis for soups, including miso soup, and in many other dishes. It doesn't taste fishy, but it does, to me, give everything a slight taste of the ocean (a bit like eating near a light ocean breeze). I have been practicing with the recipes in several English-language Japanese cookbooks and have consulted several Recipezaar members (thanks Mianbao and Akikobay!) and after some taste-testing, this method is what works best for me. You can vary the amounts depending on how strong you want to taste, and how strong the flavors of your particular ingredients seem to be.

Provided by Nose5775

Categories     Asian

Time 12m

Yield 6 serving(s)

Number Of Ingredients 3

6 cups cold water
1 piece giant dried kelp, about 10 x 3 inches (kombu)
3/4 cup dried bonito flakes (katsuo bushi)

Steps:

  • Put the water into the pot.
  • Dampen a cloth or paper towel, wring it out, and use it to gently pat the surface of the piece of kelp- do not wipe it hard, just remove surface dust; some of the white powder clinging to it is clean pleasant flavor from the ocean.
  • Put the kelp into the pot.
  • Heat the water, and when you can tell it is about to boil, but before it does, remove the kelp.
  • Add the bonito flakes and let the water come to a full boil.
  • As soon as the water starts to boil, turn off the heat.
  • Let the bonito flakes start to settle to the bottom of the saucepan.
  • You can strain the soup as soon as the flakes start to settle- 30 seconds to 1 minute, or, for a stronger flavor (which you may or may not want depending on what you are making) you can leave them in a few minutes longer- some of the recipes I have seem to imply that the flakes will all settle within a few minutes, but perhaps that depends on the kind you have; mine never all settle, and I find that a soak longer than a few minutes does not improve the flavor much anyway.
  • To strain: line a strainer with a piece of cheesecloth (optional, but neater), and filter the dashi through it.
  • You now have ichiban dashi.
  • This dashi will keep for a few days in a glass container in the refrigerator.
  • You can also make secondary dashi (niban dashi) by re-using the kelp and bonito flakes once; I haven't practiced that yet.

Nutrition Facts : Sodium 4.7

DASHI (JAPANESE SEA STOCK)



Dashi (Japanese Sea Stock) image

Kombu comes packaged in dried lengths that are most easily cut with scissors. Dashi (Japanese Sea Stock) Active time: 5 min Start to finish: 10 min

Categories     Soup/Stew     Spring     Gourmet

Yield Makes about 6 cups

Number Of Ingredients 3

6 cups cold water
1 oz (30 grams) kombu (dried kelp), about 20 square inches
2 (5-gram) packages katsuo bushi (dried bonito flakes), about 1 cup

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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