Dashi
Description
Adapted from The Japanese Kitchen by Hiroko ShimboDashi is the foundation of many Japanese recipes, including soups, simmered dishes, salad dressings and marinades. Dashi provides subtle but delicious flavor as well as valuable nutrients.
Ingredients
5 6-in. squares kombu, wiped with damp cloth or paper towel
1 c. tightly packed katsuobushi (bonito flakes)
Methods/steps
In a large pot over medium heat, bring the water and kombu almost to a boil (about 10 minutes). Remove the kombu (you can save it for a second dashi). Use the liquid (kombu dashi) as a vegetarian stock, or follow the next steps to make ichiban dashi (first fish stock).
Immediately after removing the kombu, add the katsuobushi. Bring the liquid to a boil, then turn off the heat. Skim off any foam, and let the mixture stand for 2 minutes.
Strain the stock through a cloth-lined sieve. Discard the katsuobushi or save it with the kombu for a second stock. Refrigerate the dashi in a tightly covered container for up to 4 days, or freeze into cubes in an ice-cube tray.
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