Dashi
Updated Dec. 5, 2022
- Total Time
- 1 hour 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 18-inch length of kombu
- 2cups dried, shaved bonito flakes
Nutritional analysis per serving (2 servings)
41 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 5 grams protein; 381 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Soak kombu in 5 cups of cold water for an hour. Then over low heat slowly bring water to a boil. Just before boiling, remove kombu.
- Step 2
When water boils, raise heat to medium, and add bonito flakes. Cook 1 minute, skim surface, and turn off heat. After bonito flakes settle to bottom of saucepan, strain stock through cheesecloth or fine strainer, discard the flakes, and reserve the dashi.
- Dried dashi is available in many Korean greengrocers. Use ½ teaspoon dried dashi to 1 cup water.
Private Notes
Comments
Used this as a base for a soba noodle dish, reserving the kombo and bonito to make furikake (following a simple recipe on the web -- Just One Cookbook Japanese Food blog). Highly recommend this instead of discarding them.
I used this as a base for miso soup and it tasted just like it does at restaurants. One thing you should know before making this is that bonito flakes have an intense fishy smell. Be prepared to open a window and make sure the bonito is tightly sealed after you open it.
All the commercial dashi powder I found was loaded with msg. This is SO much better. I add one or two dried shiitake to the soaking water for added umami.
All the commercial dashi powder I found was loaded with msg. This is SO much better. I add one or two dried shiitake to the soaking water for added umami.
The kombu will absorb some water, as will the bonito flakes. Some water will turn into steam. The yield will be under 5 cups if you start with 5 cups of water. I ended up with 3 cups; I added water to get the quart the recipe called for.
I used this as a base for miso soup and it tasted just like it does at restaurants. One thing you should know before making this is that bonito flakes have an intense fishy smell. Be prepared to open a window and make sure the bonito is tightly sealed after you open it.
I would hesitate to use the bonito flakes -- I buy them at the pet shop for my cats for snacks. Same description.
I've never used bonito flakes before this. I was ready for them to overwhelm, but I didn't find that to be the case. So it will depend on your tolerance for the fragrance. Good to be prepared though! I wrapped up the leftovers in the bag and put them in a sealed container. I'd never made my own dashi until today. It is SO much better than even a restaurant!
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