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.
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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
Home made dashi would not keep for longer than 24 hours. Use it within the day.