Simple Dashi Recipe
Dashi is the stock base for many Japanese dishes. As with a chicken or veal stock in french cuisine, dashi is the foundation for Japanese cooking. They are rich in naturally occurring glutamates and provide and intense umami flavour.
Simple Dashi Recipe
Servings 4
Prep time
5 MinCook time
5 MinInactive time
2 HourTotal time
2 H & 10 MDashi is the stock base for many Japanese dishes. As with a chicken or veal stock in french cuisine, dashi is the foundation for Japanese cooking. They are rich in naturally occurring glutamates and provide and intense umami flavour.
Ingredients
Instructions
- Clean the kombu gently with a damp cloth, never wash kombu!
- Using kitchen scissors, cut a couple of slits in the kombu and soak in a saucepan in 1 litres of water for 2 hours.
- Slowly bring the kombu to a boil in the saucepan set over medium heat.
- Once you see bubbles at the edges of the pan, remove the kombu and turn off the heat.
- The liquid in the saucepan is the dashi. If you are not using it straight away, store in a sealed container and keep in the refrigerator for up to 5 day, or portion it out and store in the freezer.
Notes
If you leave the kombu in boiling water for too long, it can make the dashi slimy and bitter-tasting