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
HOME STYLE JAPANESE DASHI STOCK
This method of making dashi is not how professionals make dashi, as they make two lots of dashi out of one set of dashi ingredients. I find that this home style method is more practical and still flavoursome, as the ingredients are the same as awase-dashi (professional method). The cooking time does not include the 30 minutes required to soak the konbu. Please also see Varieties of Dashi Stock for other types of dashi recipes.
Provided by Yumiko
Time 35m
Number Of Ingredients 3
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).
DASHI
Provided by Alton Brown
Time 1h
Yield 2 quarts dashi
Number Of Ingredients 3
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.
DASHI
Provided by Ming Tsai
Time 50m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Wipe konbu with a damp cloth to clean.
- In a stock pot, place konbu and cold water over medium heat. Just before the water begins to boil (DO NOT BOIL!) pull off heatand let stand 5 minutes.
- Remove konbu, and bring back to heat. Again, right before stock begins to boil, remove from heat and add the bonito flakes. When flakes sink to the bottom, strain through cheesecloth or a fine mesh strainer. Dashi can hold in the refrigerator for 2 weeks.
DASHI STOCK
Make and share this Dashi Stock recipe from Food.com.
Provided by Abe ray
Categories Clear Soup
Time 1h48m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 3
Steps:
- wipe konbu with a damp cloth then place in a saucepan with 3 cups water & soak for about 1 hour.
- heat uncovered over medium heat for about 10 minuites removing konbu just before the boiling point so that it retains flavor.
- if the thickest part of the konbu is still hard return to the pan a few more minuites adding a little water to prevent boiling,reserve the konbu.
- add 1 oz. of the dried bonito flakes to the pan & bring to a boil(don't stir)& immediately remove from the heat.
- using a tablespoon or ladle remove the foam from the surface & let stand a few minuites until the dried bonito flakes settles down to the bottom of the pan.
- strain the liquid lined with muslin & reserve the bonito flakes.
- this is good for clear soups.
Nutrition Facts : Sodium 5.3
DASHI
Steps:
- Put the water, dashima, shiitake mushrooms, and anchovies in a covered stockpot or other large pot and let stand at room temperature overnight, or for 8 to 12 hours.
- Remove the lid, set the pot over high heat, and heat until the surface of the water begins to ripple; pay attention, and do not let it come to a boil. Lower the heat to maintain a very gentle simmer (the ideal temperature is a few degrees below a light boil) and simmer for 80 to 90 minutes. Taste the dashi every 20 minutes to monitor the changes in flavor and texture. You will notice the texture becoming softer. I describe it as having a slippery, slightly viscous texture compared to tap water. The sea flavor will become stronger, and the dashi will become darker, like pale Earl Grey tea. The sweetness will take a while to appear, but when it does, the dashi is almost ready. When you can taste the sweetness and deep sea flavors, and the dashi has a very soft texture, it is done. Be vigilant, because dashi will become bitter if cooked too long.
- Strain the dashi into a covered container and store in the refrigerator for up to 2 days. After 24 hours, the dashi will begin to lose some of its flavor and it will turn slightly flat.
- Cooks' Notes
- It's best to use dashi the same day you make it, though if you keep it refrigerated, you can use it for another day or two. By the third day, it will no longer taste fresh.
- Vegetarians can make a dashi from just dashima and dried shiitakes.
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 .
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
More about "dashi stock food"
DASHI (JAPANESE STOCK) - LINSFOOD
From linsfood.com
Ratings 11Calories 2 per servingCategory Ingredients
10 BEST DASHI STOCK SUBSTITUTES - 100% PURE JAPAN
From misosoup.site
Estimated Reading Time 6 mins
- Mentsuyu. Mentsuyu is made from dashi, soy sauce, sugar, mirin, and some other seasonings. The main materials of dashi in mentsuyu are often dried bonito shavings and kombu (kelp).
- Shiro-Dashi. Shiro-dashi is very similar item to mentsuyu. The difference between those is the color. There are two types of soy sauce: black one (normal soy sauce) and yellowish one (light color soy sauce).
- Kombu-Tsuyu (Kombu-Dashi) Generally kombu-tsuyu is also the same type of seasoning as mentsuyu and shiro-dashi. But as the name suggests, it’s specialized in using kombu dashi (soup stock made from kelp).
- Hondashi. Hondashi is a famous brand of Japanese-style dashi granules that is widely used all over Japan. The raw material for hondashi is not always the same.
- Chicken Stock Powder. As you know, this is the powder made from the soup with stewed chicken bones and vegetables. Typically it tends to be used for Chinese cuisine.
- Dried Bonito Shavings. Although it’s better to make dashi soup stock with a bunch of fresh bonito shavings, that’s not easy all the time, right? Actually the small pack of dried bonito shavings that you can get from Asian (Japanese) grocery stores can be great substitute for dashi soup stock.
- Kombu Tea. Kombu tea is a dried kombu powder that is used for making tea. Usually people make a tea with hot water and this powder, but you can also use this instead of dashi powder.
- Shio Kombu (Salted Kelp) Shio kombu (salted kelp) is a type of processed products of kombu. It’s made by simmering kombu, and coating it with salt. I highly recommend to substitute shio kombu for dashi soup stock because the pack of shio kombu is inexpensive and easier to use for cooking compared to big piece of dried kombu.
- Tororo Kombu (Shredded Kelp) Tororo kombu (shredded kelp) is a also type of processed products of kombu. It’s made by drying kombu for about a day, soaking it into vinegar water, making finely chopped kombu into blocks, and shaving the cross section of the block thinly.
- Dried Shiitake Mushrooms Soup Stock. A lot of Japanese mushrooms contain abundant umami component, and they can upgrade dishes amazingly. Among them, especially dried shiitake mushrooms are the best.
HOW TO MAKE DASHI だしの作り方 - JUST ONE COOKBOOK
From justonecookbook.com
Ratings 206Calories 5 per servingCategory Condiments
- Gather all the ingredients. Most Japanese recipes would say to gently clean the kombu with a damp cloth. However, these days, kombu is pretty clean so just make sure it doesn't look musty. DO NOT wash or wipe off the white powdery substance (Mannitol), which contributes to the umami flavor in dashi.
- Put water and kombu in a large bottle and let it steep on the counter for 2-3 hours in the summertime and 4-5 hours in the winter time. You can also cold brew kombu dashi overnight in the refrigerator.
- In a medium pot, put the kombu and water. If you have cold brew Kombu Dashi (previous step), add Kombu Dashi and hydrated kombu in the pot.
HOW TO MAKE DASHI (だし) GUIDE - TESTED BY AMY + JACKY
From pressurecookrecipes.com
Cuisine Asian, JapaneseTotal Time 20 minsCategory StockCalories 14 per serving
- Add Kombu and Water in Pot: Add 12g dried kombu and 4 cups (1L) cold water in Instant Pot or saucepan. Instant Pot: use "Saute Normal" function. Alternatively, use "Saute Low" function. Cover the pot with a glass lid. Saucepan: turn heat to medium-low. When the liquid is barely simmering, immediately turn off the heat. *Note: This should take roughly 10 to 11 minutes.
- Add Bonito Flakes in Dashi: Submerge 15g dried bonito flakes in dashi mixture. If you're using the Instant Pot or an electric stove, transfer the pot to the countertop. Close the lid, then allow it to steep for 7 to 10 minutes.
- Strain Kombu and Bonito Flakes: Open the lid, then pour the dashi mixture into another container through a fine-meshed strainer. Squeeze all the absorbed dashi out of the bonito flakes.
- Use Dashi: Your dashi is ready to be used as a stock! *Pro Tip: Don't throw away the kombu and dried bonito flakes because they're completely edible. You can use them one more time to make milder dashi or in a side dish.
DON'T HAVE DASHI STOCK? USE THESE 6 SECRET SUBSTITUTES ...
From bitemybun.com
Cuisine JapaneseTotal Time 20 minsServings 3.5Published 2021-10-30
- White meat fishes in dashi. Going by Japanese tradition, the washoku (和食) or Japanese cooking, they’d originally intended for dashi to be made from fish or seafood broth.
- Shellfish dashi replacement. For this dashi substitute recipe, you’ll need to use shellfish scraps instead of fish. But prawns and shrimp create a better taste for this type of dashi than shellfish, so you may want to put more emphasis on shrimp.
- Vegetable vegan dashi recipe. If you’re a vegetarian or you plan to cook for people who are on a vegan diet, then the vegetable seaweed and mushrooms (kombu and shiitake) dashi alternative would be a great option to try.
- Chicken broth dashi substitute. Chicken broth is easier to make, as chicken meat is widely available and all the other ingredients needed to make it are very accessible too!
- Powdered or cubed broth dashi substitute. Cubed and powdered broths are probably the easiest way to make dashi stock and while you may use chicken, fish, or shrimp flavors, you should never use pork or beef cube or powdered broth, as they won’t accentuate the taste of your dish, but instead, overpower it.
- Mentsuyu broth. If you’re looking for a seasoning that already contains dashi, you can try Mentsuyu (this is the most popular one in Japan). It’s a liquid soup base or seasoning with a lot of flavors.
RECIPE: DASHI | WHOLE FOODS MARKET
From wholefoodsmarket.com
Servings 4-6Calories 10 per servingTotal Time 15 mins
- For ichiban dashi, put kombu and 4 cups water into a small pot and heat over medium-high heat until water almost begins to boil.
HOW TO MAKE DASHI FROM SCRATCH - (出汁 - JAPANESE SOUP STOCK)
From norecipes.com
4.8/5 (4)Calories 13 per servingCategory Soups & Stews
- Add the konbu to the water and soak for at least 3 hours. You can store this konbu dashi in a refrigerator for up to 3 days.
DASHI RECIPE - BON APPéTIT
From bonappetit.com
5/5 (6)Estimated Reading Time 1 minServings 4
- Combine kombu and 8 cups water in a large saucepan. Let sit until kombu softens, 25–35 minutes. Bring to a boil over medium heat. Immediately remove from heat; fish out kombu and discard.
- Add a splash of water to pot to cool liquid slightly. Add bonito flakes and stir once to submerge them. Return to a gentle boil, reduce heat, and simmer gently, skimming off any foam, 5 minutes. Let steep off heat, 15 minutes.
- Strain dashi through a fine-mesh sieve or cheesecloth-lined colander into a medium bowl; do not press on solids. Do Ahead: Dashi can be made 2 days ahead. Let cool; cover and chill.
5 EASY DASHI SUBSTITUTES - DARING KITCHEN
From thedaringkitchen.com
- White Fish. An important aspect to consider while choosing a dashi substitute is the base of the flavor. Here, it is seafood, particularly fish. This means you are free to use fish to recreate that umami taste.
- Shellfish. Now, if you don’t have white fish, the next go-to option is shellfish. If you have prawns or shrimp in your freezer, you can consider using scraps from them to make a dashi substitute.
- Shiitake Mushrooms and Dried Seaweed. Our vegan community is going to love this substitute. After all, it is made from kombu and shiitake, i.e., seaweed and mushrooms.
- Chicken Broth. Chicken broth is one of the easiest and fastest dashi substitutes that can absolutely serve as your soup-base. Also, the probability of having it in stock is much more.
- Powdered or Cubed Broth. Using powdered or cubed broth is one of the easiest ways to make dashi stock. You have a variety of options – chicken, fish, shrimp, use whatever is handy.
DASHI SUBSTITUTE : TOP 8 EASY ALTERNATIVES - KOOKIST
From kookist.com
- Monosodium Glutamate. Popularly known as MSG, monosodium glutamate is an excellent ingredient to use if you don’t have dashi. The recently invented substitute is usually made with soybeans and other ingredients that boost umami when used on various dishes.
- Shiitake Mushrooms and Dried Seaweed. The vegan community can freely substitute dashi with shiitake mushrooms and dried seaweed as they provide an excellent umami flavor.
- Chicken Broth. Chicken broth also comes in handy when substituting dashi as it has a simple yet satisfying umami flavor. The best thing about chicken broth is that it’s easily available, and you might have it packed in stock.
- White Fish or Shellfish. With white fish or shellfish, you can make a flavorful substitute that tastes almost similar to commercial dashi. You just need to cut the head, tail, and skin of a white fish or shellfish and simmer them in boiling water.
- Mentsuyu. This is a tasty sauce made from soy sauce, dashi, mirin, and other spices. It’s mainly used for soups when eating dishes like soba and somen noodles.
- Soy Sauce. Another easy and quick way to substitute dashi is by using soy sauce, which works well with Japanese dishes. In fact, most Japanese meals contain some soy sauce, and adding light or dark sauce can provide more flavor to your food.
- Powdered Broth. This is the easiest way to replace dashi stock in your recipe, as you have several options that will work well. You can use powdered chicken broth, fish, or shrimp broth.
- Hondashi Granules. Hondashi granules are usually made from bonito, kelp, dried tiny sardines, agodashi, and other seasonings. Most Japanese people prefer these granules to dashi ingredients, as making dashi from scratch takes time.
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