Japanese Dashi Bonito Fish Stock Recipes

HOME STYLE JAPANESE DASHI STOCK

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).

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.

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.