Japanese Dashi Bonito Fish Stock Recipes

DASHI STOCK (KONBUDASHI)

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.

JAPANESE DASHI (BONITO FISH STOCK)

Steps:

• Wipe konbu once with damp cloth and cut into strips.
• Do not wipe off white residue as it dries.
• Bring konbu strips and water to a boil over medium heat; remove konbu.
• Add 1/4-1/2 cup ice water to stock to stop boiling.
• Add bonito flakes and return to boil; then remove from heat.
• When bonito flakes have all sunk from top, strain stock through cheesecloth or coffee filter placed over sieve into another pot.
• Use as directed in recipes.
• Freeze excess for later use, if desired.

JAPANESE DASHI [BONITO FISH STOCK]

Steps:

• Wipe kelp [10 cm square] gently with a damp cloth to remove any sand [but not the white powder] that may adhere to the surface.
• Using scissors, cut kelp crosswise into 4 equal strips.
• Place kelp and 1 quart water in a 2-quart saucepan. Heat to boiling over medium heat; Just Before the water boils, remove and discard the kelp.
• Add 1/3 c cold water to pan to stop the boiling. Immediately add bonito flakes to the pan.
• When stock reaches full boiling, remove from the heat immediately.
• Allow bonito flakes to settle to the bottom of the pan (this takes about 1 minute). Strain stock through a cheesecloth-lined sieve
• Discard bonita flakes.
• NOTE: products are available to make "instant" dashi -- known generally as "dashi-nomoto" or "hon-dashi". Both simply require just the addition of boiling water and both produce a very satisfactory substitute for freshly made dashi.