Give all of your Japanese cooking that quintessential Japanese flavour with this homemade dashi stock. Dashi can be thought of as the Japanese equivalent of chicken stock, in that it provides a savoury, or ‘umami’ flavour base that intensifies the flavour of the rest of the dish. This classic dashi recipe draws umami flavour from katsuobushi bonito fish flakes and kombu kelp seaweed.
*makes 1 ltr dashi stock
1 ltr Water
HOW TO PREPARE
- Soak the konbu kelp in water for 30 minutes.
- Heat the konbu kelp and water over low heat. Simmer slowly until just before boiling point, then turn the heat off.
- Add katsuobushi flakes and let it rest for 10 minutes.
- Strain the dashi with a sieve.
Watch our easy to follow video for clear instructions.