Recipe

Konbu Dashi

Name: Konbu Dashi
Prep time: 5 min
Cook time: 5 min
Total time: 60 min
Yield: 8 servings
Ingredients: 1 ounce dashi kombu (dried kelp); 1 quart water; ½ cup bonito flakes

Dashi is the basic stock used in most all Japanese cooking. Dashi stock is the base for miso soup. This recipe is for a Konbudashi, which is made with konbu (dried kelp/seaweed) and bonito flakes (a dried fish which has been shaved into flakes.) There are many variations of dashi, but this is probably the most common.

Prep 5mCook 5mTotal 10mServes 8

Ingredients

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Instructions

1
Wipe off any dirt from kombu with a paper towel, being careful not to rub off the white powdery deposits on the seaweed. Soak kombu in water in a saucepan for 30 minutes to soften.
2
Transfer kombu to a cutting board; cut several slits, lengthwise, into the leaf. Return kombu to water in the saucepan; bring to a boil. As soon as water begins to boil, remove kombu to prevent stock from becoming bitter.
3
Stir bonito flakes into kombu-flavored water; bring back to a boil, then remove pan from heat. Allow dashi to cool. When bonito flakes settle on bottom, strain dashi through a strainer lined with cheesecloth or a coffee filter.

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