Basic Dashi Stock
Base for good flavor dishes
Classic-style donabe (2.5-qt/ 2.5-liter capacity or larger)
About 1.8 quarts (1,800 ml)
- 2 quarts (2 liters) cold water (soft water is preferred)
- 2/3 oz (20 g) dashi kombu (dry kelp)
- 1 oz (30 g) katsuobushi (dry bonito flakes for dashi stock)
- In a bowl, soak the kombu in the water for 2-3 hours.
- Transfer the kombu and the water to the donabe and set over medium heat.
- Just before the water comes to a simmer, remove the kombu. (about 25-30 minutes)
- Bring to a simmer, and turn off the heat immediately. Add the katsuobushi all at once.
- Wait until the katsuobushi settles in the bottom of donabe (about 2 minutes).
- Strain through a fine-mesh shieve into a bowl.
Beautiful dashi stock is ready.
If you let the kombu sun-bathe for about 30 minutes before soaking in water, it would help increasing the vitamin D and umami level of the dashi stock.
- For better infusion, once the kombu is soft during soaking in water, make many slits in the kombu with scissors. Kombu will release more flavors.
About the measurements used in our recipes
|For rice measurement, traditional Japanese rice measurement is used.|
|1 rice-cup = 3/4 US cup = 180 ml|
|Other conversions (US to metric measures)|
|1 cup = 240 ml
1 inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml