Dashi is a type of Japanese stock. Dashi is the base for miso soup, and it is used to make broth, Japanese noodle soup and other recipes.
- Put the water in a pot and add the kombu. Bring to a boil.
- Remove kombu just as the water starts boiling.
- Remove pot from heat and from the heat and add the bonito flakes straight away. Let fish flakes infuse in the warm liquid for 1-2 minutes. settle to the bottom. Very likely, the bonito flakes will sinkto the bottom.
- Strain through a cheesecloth.
Home made dashi would not keep for longer than 24 hours. Use it within the day.
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As it has happened with basic stock in western cuisine, ther is no need to prepare dashi from scratch as it can be easily found as instant powder.
Food in Asia