Dashi (Master Japanese Stock) - East Asian Recipe

Dashi (Master Japanese Stock)

🌍 East Asian, Japan Difficulty: ●●●○○

Dashi is the invisible backbone of Japanese cuisine — umami-dense with glutamates from kombu and inosinates from bonito.

Ingredients

• 1 piece kombu (10×10cm)
• 30g katsuobushi (dried bonito flakes)
• 1L cold water

Method

1. Combining — Combine kombu and cold water. Rest 30 min (or overnight in fridge for cold-brew).
2. Heating — Heat gently until almost boiling. Remove kombu.
3. Adding — Add katsuobushi, steep off heat 5 min.
4. Straining — Strain through fine mesh.
5. Step 5 — Kombu and spent katsuobushi can be simmered to make secondary stock (niban dashi).

Tags: kombu, katsuobushi, cold water · Source: Brittani's Almanac