Dashi is a type cooking stock that is used in virtually every Japanese soup. Authentic dashi is not that hard to make but it is a bit time consuming compared to instant dashi, etc. It is however, much more rewarding to make and tastes much better in my opinion. This recipe is based off of my grandma’s recipe. I don’t remember how much kombu to use so I just sort of “estimated” that part.
Ingredients: Around 8 cups of water, 2 4″x4″ pieces of kombu (dried kelp), 2 hand fulls of katsuobushi (bonito flakes).
Tools: 2 medium soup pots (one to put on the stove and one to strain the dashi into), fine mesh strainer.
- Soak the kombu for at least a half hour (I’ve heard that overnight is better).
- Slowly bring the dashi to a boil over medium heat. You may have to skim the white crap off of the surface of the water.
- Just as the dashi starts to boil, turn off the heat and immediately remove the kombu.
- Let the dashi cool off for about 10 to 15 minutes or so.
- Add the katsuobushi and bring the water to a boil again.
- Once the dashi is boiling, turn off the heat. Let it sit for a minute or two.
- Strain through a fine sieve
To make miso soup for example: Make the dashi first, then add the miso paste + tofu and stuff in afterward.