Dashi Stock Recipes

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

Ingredients

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

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

Ingredients

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 .

DASHI

Dashi image

Provided by Alton Brown

Time 1h

Yield 2 quarts dashi

Number Of Ingredients 3

Ingredients

2 (4-inch) square pieces kombu
2 1/2 quarts water
1/2-ounce bonito flakes or katsuobushi, about 2 cups

Steps:

Put the kombu in a 4-quart saucepan, cover with the water and soak for 30 minutes.
Set the saucepan over medium heat until the water reaches 150 to 160 degrees F and small bubbles appear around the sides of the pan, 9 to 10 minutes.
Remove the kombu from the pan. Increase the heat to high and bring to a boil, 5 to 6 minutes. Reduce the heat to low and add the bonito flakes. Simmer gently, stirring frequently, for 10 minutes.
Strain the liquid through a fine mesh strainer lined with muslin or several layers of cheesecloth. Reserve the bonito flakes for another use.
Store in an airtight container in the refrigerator. Use within 1 week or freeze for up to a month.

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