Dashi Stock (Konbudashi)
by Aaron Schmitt 1 year ago
4.8 (9)
5 minutes
12.2 kcal
2 g carbs
Description
Dashi is the basic stock used in most all Japanese cooking. Dashi stock is the base for miso soup. This recipe is for a Konbudashi, which is made with konbu (dried kelp/seaweed) and bonito flakes (a dried fish which has been shaved into flakes.) There are many variations of dashi, but this is probably the most common.
Ingredients
- 1 ounce dashi kombu (dried kelp)
- 1 quart water
- ½ cup bonito flakes
Directions
- 1. Wipe away any dirt from the kombu with a paper towel, being careful not to rub off the white powdery deposits on the seaweed. Place the kombu and water in a saucepan, and allow it to soak for 30 minutes to become soft.
- 2. Remove the kombu from the water, and cut several lengthwise slits into the leaf. Return the kombu to the water, and bring it to a boil. As soon as the water begins to boil, remove the kombu to prevent the stock from becoming bitter.
- 3. Stir the bonito flakes into the kombu-flavored water, bring back to a boil, and take the pan off the heat. Allow the water to cool. When the bonito flakes have settled to the bottom, strain the dashi through a strainer lined with cheesecloth or a coffee filter.
Nutrition Facts
serving: 8 servings
calories: 12.2 kcal
carbohydrates: 2 g
protein: 1 g
sodium: 111.1 mg
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