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Dashi

Features:
    Cuisine:

      This a smoky fish broth that is very versatile in how it can be used.

      • 4hrs 17mins
      • Serves 4
      • Easy

      Directions

      Homemade Dashi

      This Japanese smokey fish broth is the base for many Japanese dishes.  It is easy to make and takes very little time to prepare.  This recipe is for Primary (first) Dashi.  You can reserve the Konbu and Katsuobushi to make a second Dashi.  Dashi once made can be keep refrigerated for two weeks or 6 months in the freezer.

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      Steps

      1
      Done
      4-12 hours

      Soak

      Wipe the Konbu with a lightly dampened towel. Then place in a container. Add 2L of cold water. Let set for a minimum of hours up to 12 hours.

      2
      Done
      mins

      Simmer

      Pour Konbu and the soaking water into a heavy bottom stock pot.

      3
      Done

      Simmer for 16 mins. Never let the broth come to a boil.

      4
      Done
      1 min

      Katsuobushi

      Turn off the heat and remove the Konbu. Immediately add the Katsuobushi (Bonito flakes). Let sit for 1 minute.

      5
      Done

      Strain

      Strain broth throw a fine mesh cheese cloth.

      Semone Noel

      I am a native New Yorker, who holds an MBA in International business as well as formal training in culinary arts and film production.

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