How to make Dashi Stock
- 1000ml Water (soft water)
- 20g Kelp
- 30g Bonito flakes
- 4 tbs Water (soft water)
*1tbs=15ml / 1tsp=5ml
*The temperature setting of the induction cooker is for reference only.
"Dashi" is widely used in traditional Japanese cooking to give umami ingredients and aroma to dishes and to enhance the deliciousness of ingredients.
In this article, we will introduce the basic method of making dashi using kombu (kelp) and bonito (bonito), which are the most commonly used ingredients.
How to make it
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Clean the surface of the kelp with a wet cloth that is wrung out tightly. Put the kelp in a pot with 1000ml of water, and heat over low heat (300W 160-170℃).
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Heat for 10 minutes, adjusting the heat to very low so that it does not boil but still keep the pot warm.
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When the kelp becomes soft, remove it from the pot. Turn the heat to high (1300W 190-200℃). When it boils, add the water (4 tbs) to stop boiling.
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Add all the bonito flakes at once. When it starts to boil again, turn off the heat.
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When the bonito flakes almost sink, skim the scum and gently strain with paper towels. (Do not squeeze all the way through)
Recipes developed by Nobuaki Ohiki (Tsuji Culinary Institute)/Takako Hirosato (Kicho LLC)
Recipes supervised by Tsuji Culinary Institute (Representative: Yoshiki Tsuji *Japanese Cuisine Goodwill Ambassador since 2015)