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–+ servings
Japanese Dashi

Japanese Soup Stock

Course: Soup
Cuisine: Japanese
Keyword: Comfort food, Dashi, Miso soup
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 13 minutes
A light. umami rich Japanese soup stock made by simmering kombu (dried kelp) and infusingwith bonito flakes. This base enhances the flavor of miso soup, noodle soup, and many Japanese dishes.
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Ingredients Method

Ingredients
  

  • 1 cup Water
  • 1 piece Kombu (dried kelp) 2*2inchs
  • 1 small handful Bonito flakes (Katsuobushi)

Method
 

Prepare kombu
  1. Wipe the kombu lightly with a damp cloth. (Do not wash off the white powdery umami)
Heat water with kombu
  1. Place eater and kombu in a small saucepan. Heat over medium until just before it boils, then remove the kombu.
Add bonito flakes
  1. Add bonito flakes to the hot water. Turn off the heat and let steep for about 2 minutes.
Strain
  1. Strain through a fine mesh sieve or cheesecloth into a bowl. Use immediately or store in the fridge for up to 3 days.

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