How to make Japanese Stock : Dashi – Kelp and Bonito Stock (Awase Dashi)

Dashi is Japanese stock. It is a foundation of flavour in Japanese cuisine – it is called Umami. While most of common stock (such as beef, chicken and vegie stock etc…) takes long time to cook, Dashi can be done in a short time. Well…, I have to admit that I often I often use Dashi powder as it is very easy to use…, however, I also have to say that Dashi made from scratch is DELICIOUS. It’s worth it to make it by yourself.

There are a few kinds of Dashi, and I will introduce how to make Awase-Dashi here today. Awase-Dashi is made from Dried Kelp and Bonito Flake. It is very versatile and great for most of Japanese dishes.

As I said, it does not take long to make, but please just make sure to soak fried kelp in water over night or at least 3 hours prior to start heating (I normally soak it before going to work in the morning, so that it is ready to cook when I come home). You can also make a big batch of the stock and store it in the fridge (for a week) or in the freezer (for a month).

Ingredients:

1000ml Water

10g Dried Kelp

20g Dried Bonito Flake (Katsuobushi)

Method:

  1. Gently wipe kelp with a wet cloth or kitchen paper. Place water and the kelp in a large pot. Leave it for over night or at least 3 hours. This is to allow the flavour of the kelp to get into the water.
  2. Heat up the pot on medium heat. Just before the water starts to boil, remove the kelp.
  3. Add dried bonito flake (katsuobushi) to the pot and cook it for 3 minutes. Turn the heat off and let the bonito sink to the bottom. This will take about  10 minutes.
  4. Strain the stock and squeeze the remained bonito to release extra umami from it.

 

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Published by

naokochristofis

I am Japanese living in Perth Australia, who loves to cook, eat and dance Flamenco. My blog " A little bit of Soy" has a variety range of Japanese Recipes including traditional Japanese dishes and my creations.

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