Dashi is the base stock for Japanese cuisine. Many Japanese dishes use dashi in their recipes and it gives the extra umami flavour in your cooking. Dashi is probably one of the easiest stock to make and it requires so little time that you probably won't even think of using the ready to use dashi powder off the shelves.
- 1 pc Kelp (Kombu) 10 x 10 cm
- 1 cup Bonito Flakes
- 1 litre Water
Make a few slits on the kombu.
Bring the water to boil in a large pot.
Add the kombu and let it simmer for 10 mins.
Remove the kombu and add in the bonito flakes.
Let the bonito flakes simmer for about half a minute. Turn heat off.
Allow the bonito flakes to sit inside the pot for another 10-15 mins.
Strain the dashi through a sieve and store in an air tight container for later use.
- You may use a combination of ingredients such as Kelp + Bonito flakes to make Awase Dashi
- To make a mushroom dashi (shiitake dashi) you can use dried shiitake mushrooms that is dehydrated and add them to the dashi broth
- Avoid over boiling the Kombu as overcooking the Kombu will make your dashi taste slimy and bitter