Jennifer Galvan
@jenga13
Authentic Dashi Stock (Konbudashi)
Dashi stock, or Konbudashi, is a fundamental Japanese broth made from kombu (dried kelp) and bonito flakes. This umami-rich stock serves as the base for many Japanese dishes, enhancing flavors and providing depth. It's simple to make and can elevate your cooking to new heights.
Details
- Cuisine:
japanese
- Diet:
vegetarian
- Difficulty:
easy
- Estimated Cost:
N/A
- Ingredients:
3
- Views:
5
- Prep time10 min.
- Cook time5 min.
- Total time15 min.
- Servings8
Ingredients
- 1 ounce
- 1 quart
- 1/2 cup
Explore more recipes with these ingredients:
Cooking Instructions
Follow our step-by-step guide on how to make Authentic Dashi Stock (Konbudashi).
Step 1
Begin by gently wiping the kombu with a paper towel to eliminate any dirt, taking care not to disturb the white powdery coating that is packed with umami goodness.
Step 2
Next, place the kombu in a saucepan filled with water and allow it to soak for 30 minutes, letting it soften and absorb the flavors.
Step 3
Once the soaking time is up, transfer the kombu to a cutting board and make several lengthwise slits in the leaf to enhance its flavor release.
Step 4
Return the kombu to the saucepan with the soaking water and bring it to a gentle boil.
Step 5
As soon as the water reaches a boil, promptly remove the kombu to avoid any bitterness in your stock.
Step 6
Now, add the bonito flakes to the kombu-infused water and bring it back to a boil.
Step 7
Once boiling, take the pan off the heat and let it sit until the bonito flakes settle at the bottom, allowing the flavors to meld beautifully.
Step 8
Finally, strain the dashi through a fine-mesh strainer lined with cheesecloth or a coffee filter to remove the bonito flakes, leaving you with a clear, aromatic stock that is perfect for your culinary creations.
Step 9
Enjoy the rich depth of flavor that this dashi brings to your dishes!.
You’ll Also Love these