Dashi

Name: Dashi
Total time: 45 min
Yield: 6 servings
Ingredients: 1 piece kombu; 6 cups cold water; 1 cup katsuobushi

👥 6 servings

⏱️ 45 minutes

🗣️ English (detected)

category: Soups

counters: Ramen Shop, Japanese Home Cooking

aka: dashi, ichiban dashi, ichiban-dashi, 出汁, だし, first dashi, kombu and bonito stock, Japanese soup stock, sea stock, awase dashi

pairs-with: shio-tare, shoyu-tare, shio-ramen

slack: unforgiving — boiled kombu turns the pot slimy and faintly bitter, and there is no taking it back out of the broth

step: Keep the spent kombu and flakes: simmered again in fresh water 10 min they give niban dashi.

#japanese #kombu #katsuobushi #stock #quick

🥘 Ingredients

1

Everything on this counter that asks for dashi means this one.
2

Soak kombu in cold water in a saucepan 30 min , until the sheet has softened and gone slippery to a fingertip.
3

Heat @&( timer slowly to 150°F (65°C) and hold it there 10 min , then lift the kombu out.
4

Steep katsuobushi in @&( timer off the heat 2 min , until every flake has sunk, then pour it through a fine sieve without pressing on the flakes.
5

Keep the spent kombu and flakes.