Dashi Japanese Stock Food
DASHI STOCK (KONBUDASHI)
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
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 STOCK)
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
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)
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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