LEARNING TO COOK SHOULD BE FUN AND EASY

Dashi

Homemade Dashi

Recipe by 831c2bbed306d52121e560ed50646ca5?s=30&r=gTrish 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.
Prep Time 10 mins
Cook Time 15 mins
Course Soup
Cuisine Japanese
Servings 1 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

Dashi Ingredients
  • 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
Tried this recipe?Mention @dopenkitchen or tag #dopenkitchen!
Share on facebook
Share on twitter
Share on linkedin
Share on whatsapp
Share on telegram
Share on email

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




You may also enjoy these Recipes

Claypot Bee Tai Mak

Claypot Bee Tai Mak (Sliver Pin Noodles)

Bee Tai Mak or aka Lou Shu Fen is a type of noodles made from rice starch. The shape of the noodles resemble the pin needle and this is how the noodle get its name. Some people also calls it Lou Shu Fen which means rat noodles as the shape also resembles the shape of the mouse’s tail. Bee Tai Mak cooked in claypot is a commonly seen zi char dish in Malaysia. This is one of my favourite quick meal to cook at home!

Read More »
Crab Bee Hoon

Crab Bee Hoon

Crab bee hoon is a Singapore zi char dish that is usually served in a claypot with mud crabs and thick bee hoon. The soup taste similar to our fish soup as it also has evaporated milk added to the broth. It is an extremely easy to cook dish and you will be surprised how fast and quick to whip up this yummy and delicious Singapore delicacy!

Read More »

Over 30,000+ Participants have enjoyed our Cooking Classes in Singapore! Join us at D’Open Kitchen & have fun right away!

Cooking Classes Singapore

eat, dine & drink

Fill in your details and we’ll be in touch