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).
10g Dried Kelp
20g Dried Bonito Flake (Katsuobushi)
- 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.
- Heat up the pot on medium heat. Just before the water starts to boil, remove the kelp.
- 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.
- Strain the stock and squeeze the remained bonito to release extra umami from it.