Dashi

 

By
November 28, 2018

 

A basic stock used for a lot of Japanese recipes.

Ichiban Dashi (First Sea Stock)

Makes 4 cups.

Ingredients

Quantity Measure Ingredient
1 litre water (cold)
10 cm square piece kombu (13-18 grams)
12 cup loosely packed katsuobushi (dried bonito flakes)
  • Place the water and the kombu in a pot and let the kombu soak for about 15 minutes.

  • Place the pot over medium heat.

  • Right before the water starts to boil remove the kombu.

  • Remove the pot from the heat and scatter the katsuobushi over the surface of the water.

  • After 3 or 4 minutes (the katsuobushi will have sunk to the bottom of the pot by this point), strain the stock through a strainer lined with a tightly woven cotton cloth or a coffee-filter.

  • Refrigerate the stock in a tightly covered container for up to 4 days in the refrigerator.

Sources disagree on whether ichiban dashi can be frozen. Some say that it can be frozen, while others argue that the stock loses its aroma / flavor when frozen, so it’s best to use it when it’s fresh. It’s up to you!

Niban Dashi (Second Sea Stock)

Makes about 4 cups.

Ingredients

Quantity Measure Ingredient
4 cups water
Kombu and katsuobushi used in ichiban dashi
  • Combine all of the ingredients in a pot. Place the pot over low heat and cook the mixture for 10 minutes. Remove the pot from the heat and then strain the stock through a strainer lined with tightly woven cotton cloth or a coffee-filter.

  • Refrigerate the stock in a tightly covered container for up to 4 days in the refrigerator.


Discover more posts like this:
Recipe Japanese Fish Stock