Basic Japanese Dashi Broth
- Recipes:
- soup / seasoning
As we continue with our anime-inspired recipes, there are a few essential ‘basics of Japanese cuisine’ that you just can’t miss. One of them is dashi.
Ingredients
- 1 liter water
- 10 g kelp – kombu
- 10 g dried bonito flakes – katsuobushi
Directions
- Soak the kelp in water for more than 30 minutes to extract its umami before heating.
- Heat slowly at a slightly higher than low temperature for about 10 minutes, just before boiling.
- Remove the kelp, bring the water to a boil, then turn off the heat.
- Add the bonito flakes and bring the pot to a boil again over medium to high heat. Once boiling, reduce the heat and skim off any scum.
- Simmer on low heat for 4 minutes to extract the flavor.
- Turn off the heat and strain through a tea strainer or fine colander lined with kitchen paper. Let it filter naturally without squeezing.
- Once cooled, store in the refrigerator and use within 2-3 days.
