Dashi (Homemade Japanese Stock)
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Serves: 2¾ cups
 
Ingredients
  • 4 cups water
  • 1 piece of dashi konbu (dried kelp), approximately 2½ " x 2½ "
  • 1 cup katsuo bushi (dried shaved bonito flakes)
Instructions
  1. Cut dashi konbu to desired size. Using a knife, score the dashi konbu. This helps to get the flavor "out of it's shell". You'll find that there's quite a bit of white residue on the konbu but this adds flavor to the dashi. Do not wipe this off.
  2. Put water in a large pot and let dashi konbu soak overnight in the fridge, or 10 minutes to 2 hours, time permitting.
  3. Bring pot of water and konbu dashi to a boil, then turn off heat.
  4. Add the katsuo bushi to the pot until all of the katsuo bushi sinks to the bottom of the pot. This will take 5 to 10 minutes.
  5. Remove konbu and set aside. Using a mesh sieve, strain the stock. Set aside the katsuo bushi with the konbu and place in the fridge in a storage container for later use.
  6. cups of water yields approximately 2¾ cups of homemade dashi. This can be stored in the fridge for up to 3 days, or it can be stored in the freezer. Use ice cube trays for storing individual serving portions of dashi.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2010/04/22/homemade-dashi-japanese-stock/