Home-made Dashi Broth
Many Japanese soups, stews and sauce recipes call for dashi broth. Here is a step by step walkthrough on how to make the most common blend dashi.
You only need two ingredients
Bigger flakes work better for dashi broth. Smaller flakes are usually for toppings.
Step by Step Guide
for 4 cups of dashi
2 pc / 2" Kombu
1 cup (about 8 oz) / Katsuo bushi
Prepare 2 pieces of 2" (5cm) long Kombu.
The white spots occur as part of the natural drying process.
Cut them into manageable sizes to store for later use. Flash them on stove flame for easy cutting.
Let the Kombu steep in 4 1/2 cups of water for 30 min to an hour.
Alternatively put them together in a jar in advance and store in refrigerator overnight. No time to soak? Start with low heat on step 3 to bring out umami slowly.
Let it simmer over medium heat. Take out the Kombu right before the water comes to a boil.
Prepare 1 cup of Katsuo bushi
Bring the step 3 Kombu broth to a boil. Add the Katsuo bushi. Turn the heat down to low when it comes back to boil. Let it cook for about 1 min.
Turn off the heat. Let the flakes sink at the bottom of the pan.
Strain the broth. Let it cool.
The broth lasts a few days in refrigerator, a week in freezer.
Home-made broth is always the best, if you have time and energy.
You can skip all this and go for tea bag dashi or powder dashi. They can be almost as good as home-made if you select wisely. Avoid products with msg.
Product of Japan. All natural, highest quality ingredients. A blend of dried bonito, sardine, flying fish, round herrings. Packed in tea bags for easy use. Not the most affordable option, but worth a try!
Product of Japan. A blend of dried bonito, kelp, sardine, shitake mushroom. Packed in tea bags for easy use.