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Dashi (Japanese Soup Stock)

Dashi (Japanese Soup Stock) — a broth and stock recipe, 8 ingredients.

Broth and stock

contains shellfishcontains fish

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • Dried kelp (kombu)
  • Dried bonito flakes (katsuobushi)
  • Dried mackerel flakes (sababushi)
  • Dried sardines or anchovies (niboshi)
  • Clams (asari or shijimi)
  • Dried shiitake mushrooms (hoshi-shiitake)
  • Dried flying fish (ago or tobiuo)
  • Granulated or powdered instant dashi (optional for quick preparation)

Steps

  1. Wipe kombu gently with a damp cloth (do not wash under running water).
  2. Soak the kombu in water for about 30 minutes.
  3. Heat slowly and remove kombu just before the water boils.
  4. Simmer gently for 5 minutes, then strain.
  5. Lightly rinse bonito flakes.
  6. Bring water to a boil, add flakes, and simmer for about 1 minute.
  7. Remove from heat; once the flakes sink, strain through a fine sieve or cheesecloth.
  8. Remove heads and guts from sardines or anchovies.
  9. Place in a pot with water and bring to a boil.
  10. Simmer gently for 5 minutes, then strain.
  11. Prepare both kombu and katsuobushi dashi separately.
  12. Combine in desired proportions for a richer flavor.
  13. Dissolve the desired amount of granulated or powdered dashi in hot water according to package instructions.
  14. Adjust seasoning as needed for taste.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0