Easy Dashi Recipe with Kombu and Bonito
Dashi is the foundation for Japanese cooking and essential for any miso soup, noodle soup, congee or gravy recipes. This dashi recipe is super simple using just 3 ingredients; kombu, bonito flakes and water.
You will need a sieve and some kitchen paper or a clean tea towel to pass the dashi.
If you leave the kombu in boiling water for too long, it can make the dashi slimy and bitter-tasting
The hydrated kombu can be used as a garnish. Simply cut them into thin slices and add them to noodle soups or on top of plain rice.
Easy Dashi Recipe with Kombu and Bonito
Ingredients
Instructions
- Clean the kombu gently with a damp cloth, never wash kombu!
- Put the kombu in a deep bowl and add 1 litre of water.
- Leave it to hydrate in the fridge for at least 1hr. For a deeper flavour we recommend leaving it overnight.
- Next, carefully transfer the water with the kombu to a saucepan and slowly heat to a gentle boil*.
- With the heat turned off, carefully remove the the kombu.
- Add the bonito flakes and let them soak for 5 mins.
- Strain the dashi into a bowl through sieve lined with kitchen paper or a clean tea towel. Gently squeeze the kitchen paper to release any remaining dashi.
- If your are not using the dashi straight away, store in the refrigerator for up to 5 days, or portion it out and store in the freezer.
Notes
You need a sieve and some kitchen paper or clean tea towel to pass the dashi.
If you leave the kombu in boiling water for too long, it can make the dashi slimy and bitter-tasting
The hydrated kombu can be used as a garnish. Simply cut them into thin slices and add them to noodle soups or on top of plain rice.
Dashi is the foundation for Japanese cooking and essential for any miso soup, noodle soup, congee or gravy recipes. This dashi recipe is super simple using just 3 ingredients; kombu, bonito flakes and water.
sieve
kitchen paper or clean tea towel
20 g Kombu
30 g Bonito Flakes (Katsuobushi)
1 L fresh water
Clean the kombu gently with a damp cloth, never wash kombu!
Put the kombu in a deep bowl and add 1 litre of water.
Leave it to hydrate in the fridge for at least 1hr. For a deeper flavour we recommend leaving it overnight.
Next, carefully transfer the water with the kombu to a saucepan and slowly heat to a gentle boil*.
With the heat turned off, carefully remove the the kombu.
Add the bonito flakes and let them soak for 5 mins.
Strain the dashi into a bowl through sieve lined with kitchen paper or a clean tea towel. Gently squeeze the kitchen paper to release any remaining dashi.
If your are not using the dashi straight away, store in the refrigerator for up to 5 days, or portion it out and store in the freezer
If you leave the kombu in boiling water for too long, it can make the dashi slimy and bitter-tasting
The hydrated kombu can be used as a garnish. Simply cut them into thin slices and add them to noodle soups or on top of plain rice.
Soup
Japanese, pescatarian
bonito, dashi, katsuobushi, kombu
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