Kombu And Katsuo Dashi Recipes

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KOMBU AND KATSUO DASHI



KOMBU AND KATSUO DASHI image

Categories     Boil

Yield 2-4 cups

Number Of Ingredients 3

8 inch kombu (dried kelp)
2/3 oz. katsuobushi (dried bonito) flakes
4 and 1/4 cups water

Steps:

  • Wipe the kombu with clean cloth. Put water in a deep pot and soak kombu in the water for 10 minutes. Put the pot on low heat and remove the kombu just before the water boils. When it boils, add katsuobushi flakes. Remove any foam that rise to the surface, and turn off the heat. Let it set until bonito flakes sink. Strain the stock through a paper towel. This stock is called ichiban-dashi (first stock). Ichiban-dashi is often used for cooking clear soups or noodle soups. *Makes 4 cups *To make niban-dashi (second dashi), put back the katsuobushi flakes and kombu used to make the first dashi in the deep pot. Add 2 and 1/2 cups of water and heat on low heat. When it starts to boil, add 1/3 oz. of extra katsuobushi flakes. Let it simmer for a few minutes, removing any foam that rise to the surface. Stop the heat. Strain the broth through a paper towel. Nibandashi is often used to make nimono (simmered dishes). *Makes about 2 cups

KONBU DASHI



Konbu Dashi image

Dashi is an essential broth base for most Japanese dishes and can be purchased in most Asian Grocery stores. For those of you who want to do it from scratch there are several recipes out there, but I find this one is easiest. This recipe uses Konbu (also spelled Kombu), a variety of dried edible kelp that is harvested off the coast of Hokkaido and as far south as the Seto sea. This is a good vegetarian broth and enhances the subtle flavor of Japanese cuisine. It is also a bit friendlier to the western chef than katsubuoshi, which is made from dried fish flakes and can be very aromatic.

Provided by Rachael S.

Categories     Soups, Stews and Chili Recipes     Broth and Stock Recipes

Time 30m

Yield 4

Number Of Ingredients 2

1 (4 inch) piece dashi kombu (dried kelp)
4 cups water

Steps:

  • Wipe the kombu with a damp cloth to clean it. Cut into 1-inch pieces and place into a saucepan along with the water. Bring to a boil; reduce heat to medium-low and simmer 20 minutes. Remove from the heat and let stand a few minutes. Strain through a mesh strainer before using.

Nutrition Facts : Calories 0.7 calories, Carbohydrate 0.1 g, Sodium 14.5 mg

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