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

Simple Dashi Recipe

( 0 reviews )
Servings 4
Author Bonnie Chung
Prep time
5 Min
Cook time
5 Min
Inactive time
2 Hour
Total time
2 H & 10 M
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.

Ingredients

Instructions

  1. Clean the kombu gently with a damp cloth, never wash kombu!
  2. Using kitchen scissors, cut a couple of slits in the kombu and soak in a saucepan in 1 litres of water for 2 hours.
  3. Slowly bring the kombu to a boil in the saucepan set over medium heat.
  4. Once you see bubbles at the edges of the pan, remove the kombu and turn off the heat.
  5. 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


dashi, miso soup, simple
soup
Japanese
Did you make this recipe?
Tag @misotasty on instagram and hashtag it misotasty
Previous
Previous

Miso peanut butter aubergine and mushroom stew recipe

Next
Next

Salt & Pepper Tofu Recipe