For those that have wanted to try making their own soup stock but are afraid of the effort it takes to make chicken, beef, or pork stock… Look no further than simple, homemade dashi.
Now, you might ask, what is dashi? Dashi is a fundamental product of Japanese cuisine, a soup stock with some type of fish (iriko, katsuobushi, etc) and kombu seaweed in it. Many noodle soups, like udon or soba, use this, along with miso soup and even okonomiyaki (Japanese savory pancake)~!
This particular recipe uses katsuobushi, bonito flakes, and… I never realized how much of it I would be using to make 6 cups of dashi! However, katsuobushi isn’t that expensive to buy, so don’t fret that you’re using a lot.
When you make the homemade dashi, you want to make sure that you don’t have too much of the kombu seaweed taste in it, but rather the light, fishy taste from the flakes… So when the water is transitioning from a simmer to a rolling boil, I suggest you fish out the kombu out (and, by the way, you can eat it if you want!).
Mix the katsuobushi in the water, cover with a lid, let the flavors infuse… Strain and enjoy! (The end product looks like a light brown, sorry I didn’t get a pic… It was awful quality). <3
- 4 c packed katsuobushi (bonito flakes)
- 6 c water
- ½ oz kombu seaweed
- In a large stock pot, add in your water and kombu seaweed. Let sit for 30 minutes.
- After, on med-high heat, bring water to boil. Before it boils, take out kombu and discard.
- Once the water is boiling, turn it off and add in katsuobushi. Stir into water and let sit for 10 minutes.
- Strain and use, or store in freezer or fridge.
Dashi keeps for 2 weeks in fridge; 2 months in freezer.
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