Easy to make dashi stock
Dashi is used in a variety of Japanese dishes including my favourite - miso soup. Fortunately, its not that difficult to make. Just follow these easy instructions.
Ingredients
- Piece of kombu (5 x 2 inches)
- Packet of bonito flakes (about 30 grams)
- 3 1/2 cups of water
Method
Clean the kombu - With a slightly damp cloth remove any dirt from the kelp. Don't wash off the white powder. It contains most of the delicate flavour.
- Place 3 1/2 cups of water in a medium sauce pan and cook the kombu over medium heat. When the water just starts to bubble, remove the kombu.
- Add the bonito flakes to the boiling water for about a minute.
- Remove the sauce pan from the heat and wait for the flakes to sink to the bottom.
- Stretch a piece of cheese clother over a sieve. Pour the liquid and bonito flakes over it to strain.
That's it! You now have the perfect dashi to use in your favourie miso soup recipe.