Dashi

  • Yield:1600 grams
  • Time:
    8 hrs, 32 mins show details

Perhaps more ubiquitous in Japanese cuisine than chicken stock is in European-derived cuisine.

Tags: staple, liquid, component, Japanese

Ingredients

  • 2 kilograms
    water
  • 20 grams
    kombu
  • 50 grams
    hana-katsuo, AKA dried bonito flakes
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Equipment

  • strainer
  • cheesecloth
  • pot

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Preparation

  1. The ingredients.

    The ingredients.

  2. 8 hrs

    Place the kombu and water in a pot, cover, and leave to infuse at room temperature.

  3. 1 min

    Remove the kombu from the water and place the pot over high heat.

  4. 10 mins

    Allow the water to come to a boil.

  5. 1 min

    Add the hana-katsuo and remove from heat.

  6. Make sure the katsuobushi is submerged.

    Make sure the katsuobushi is submerged.

  7. 15 mins

    Leave the hana-katsuo in the water to infuse.

  8. 5 mins

    Strain the liquid through a strainer lined with cheesecloth.

  9. Straining.

    Straining.

  10. The strained dashi.

    The strained dashi.

  11. The color should be light.

    The color should be light.

Notes

It should keep in the fridge for up to a week. A month or so in the freezer.

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