Dashi
About 4 cups A foundation of Japanese cuisine, this stock is made quickly from just three ingredients: water, kombu (dried kelp) and katsuobushi (dried bonito flakes). Both of these ingredients can be found in Asian markets and at some well-stocked grocery stores. Dashi should never be boiled or cooked for too long, nor does it freeze well. Though we prefer scratch-made dashi, do not dismiss the instant kind known as hon dashi, which need only be dissolved in water (follow the directions on the package for specific amounts).
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- One 5 × 4-inch piece kombu
- 4 ½ cups cold water
- ⅓ cup katsuobushi
Let's Cook
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Step 1.
Combine in a saucepan over high heat: One 5 × 4-inch piece kombu; 4 ½ cups cold water
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Step 2.
Bring almost to a boil. Immediately remove from the heat and stir in: ⅓ cup katsuobushi
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Step 3.
Let stand until the flakes begin to sink, 2 to 3 minutes. Strain at once. Let cool uncovered, then refrigerate covered. Reheat dashi gently, and use within 4 days.