D'Open Kitchen

COOKING FOR THE SOUL

Homemade Dashi

Name: Homemade Dashi
Prep time: 10 min
Cook time: 15 min
Ingredients: 1 pc Kelp (Kombu) (10 x 10 cm); 1 cup Bonito Flakes; 1 litre Water

Recipe by

Trish yee

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.

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Prep Time 10

Cook Time 15

Course Soup

Cuisine Japanese

Servings Litre

Calories 37 kcal

Equipment

Skimmer
Pot

Ingredients

1 pc Kelp (Kombu) 10 x 10 cm
1 cup Bonito Flakes
1 litre Water

Instructions

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.

Notes

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

Nutrition

Calories: 37kcal

Keyword broth, healthy, quick and easy

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.