[Recipe] How to make Dashi (stock) for Miso Soup and Japanese Cooking

How to make Dashi (Japanese Stock)

Dashi can be prepared using bonito flakes, shiitake mushrooms and/or kelp (konbu) - seaweed.

Shiitake Mushroom Dashi

Soak mushrooms in water for 30 minutes and bring it to boil and let it rest for 20 minutes after boiling.
You can also soak mushrooms in water overnight and take out the mushrooms before boiling the water.

Bonito & Kelp Dashi

For bonito and kelp, soak kelp in water for 3-4 hours, bring water to a boil in low heat. 
Remove kelp when water is boiling
Add in bonito flakes and cook for another 5 minutes.
Remove bonito flakes.
Reuse the kelp and bonito flakes in a new pot of water and simmer it to a boil for 4-5 minutes. Discard the kelp and bonito and use this stock to steam vegetables.

Dried Sardine (Niboshi) Dashi

Dashi can also be prepared with dried sardine (niboshi) with the guts and heads removed from the sardines. Soak the sardine with the water for 30 minutes, simmer it to a boil and let it boil for 3-4 minutes before discarding the sardines.

Instant Dashi

Instant dashi in powder or teabags form is also available. Follow instructions on packaging.

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