Dashi Recipe

Rating 5.0
| 0
In this dashi recipe, you will find a fundamental Japanese soup stock for any season. It is an essential foundation of many Japanese dishes.
Dinner
Japanese
3
ingredients
5
steps
30
minutes
With more than a decade of culinary experience as a head chef, private chef and executive chef in Denmark, Turks and Caicos, Venezuela and Spain, Chef Carlos is a skilled and personable multilingual chef with a penchant for crafting incredible recipes. He has a wide range of culinary techniques and tips under his belt, and is a master at creating a warm and welcoming environment for guests, as well as crafting seasonal menus featuring high-quality ingredients.

Ingredients

Servings:
8
2 qt
water
1 oz
dried kombu, see notes 1
1 oz
dried bonito flakes

Directions 5 steps | 30 Minutes

Step 1

In a medium saucepan, combine the water and dried kombu.

Step 2

Bring to a bare simmer over medium heat. 

Step 3

Remove from heat and add the bonito flakes. Let stand for 5 minutes.

Step 4

Strain through a fine-mesh strainer and discard kombu and bonito, or reserve to make a second, weaker batch of dashi.

Step 5

Dashi can be stored in the refrigerator for up to 1 week. Enjoy!


Notes:

  1. Kombu and shaved katsuobushi are widely available at Japanese grocers or in the Asian section of most large supermarkets.

Nutrition Per Serving
View All
CALORIES
2
FAT
0 g
PROTEIN
0.1 g
CARBS
0.3 g

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