Dashi is a traditional Asian stock. The recipe is simple—the only ingredients are dried kelp (seaweed) and flakes of dried bonito, a type of fish. However, both ingredients are packed with flavor, creating a rich, aromatic broth.
Ingredients
Makes 6 cups
Step 1
In large saucepan over moderately high heat, combine 6 1/2 cups cold water and kombu. Bring to boil, then remove and discard kombu. Remove pan from heat and stir in bonito flakes. Cover pan and let steep 3 minutes.
Step 2
Strain stock through cheesecloth-lined sieve into large bowl. Use immediately or cool, uncovered, then refrigerate, covered, up to 1 week.
Leave a Review
Reviews (2)
Back to TopSimple. Easy. Does the job. There's really nothing to it. I've made it many, many times as the base for Udon soup.
peep_nugget
10/9/2012
Haven't made it yet but all of the other dashi recipes are so complicated - this one looks DIVINE!!!!! Only trick is to find the KOMBU. Promise to update forks to 4 once i find the kombu
duchesse2k
NYC
2/2/2011
