Okay… so I don’t have cool photos for this one.
Here’s how to make dashi. I use this in a ton of stuff, from flaked salmon over rice, to ramen, and miso soup. Yes, you can buy the packaged shit in the store that is full of sodium and bullshit, or you could show some restraint and just make it.
You can get all of this stuff at your local Asian markets. If you don’t have those, move somewhere civilized.
As always, here’s the pro tips to keep you from fucking it up:
- Get kombu (kelp)… not that seaweed that you eat. This shit should be kind of hard and not super appetizing.
- Whatever you use to store it over night will most likely end up smelling like seaweed. So sacrifice a pitcher, or use glass that won’t pick up the taste so easily.
- I used to measure this shit out with a scale… why bother? I doubt Grandma is measuring this shit out, so why should you?
- As always, Aya Nishimura’s book, Japanese Food Made Easy is where I learned how to do this. She is better at this than I ever will be. Go buy her book and stop wasting time here.
- You can probably get by with soaking the kombu for an hour, but it’s best to do it at least all day. I try to go for a full 24 hours.
- Katsuoboshi is also known as Bonito Flakes.
- Dashi can keep in the fridge for about 3 days max. In the freezer, for about a month. I use the small deli cups to store it since I only really use about a cup at a time.
Dashi Stock
Equipment
- 1 Fine mesh strainer
Ingredients
- 1 chunk kombu soak overnight in the fridge
- 1 liter filtered water
- 1 handful katsuoboshi (bonito flakes)
Instructions
- Soak the kombu in the water for at least an hour. Preferably overnight.
- Put the kombu and the water in a pan and heat until just below boiling. Remove the kombu.
- Bring the water to a boil. Just as it starts to boil, take it off the heat and add the katsuoboshi.
- Let it cook at a low heat for 4-5 minutes.
- Strain out the katsuoboshi using a fine mesh strainer. Line with a paper towel if you need to.
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