Dashi Stock (Konbudashi)5 Reviews
- Prep: 5 min
- Cook: 5 min
- Ready In: 1 hr
“Dashi is the basic stock used in most all Japanese cooking. Dashi stock is the base for miso soup. This recipe is for a Konbudashi, which is made with konbu (dried kelp/seaweed) and bonito flakes (a dried fish which has been shaved into flakes.) There are many variations of dashi, but this is probably the most common.” - by Kyle Hildebrant
Original recipe yields 8 servings
- Wipe away any dirt from the kombu with a paper towel, being careful not to rub off the white powdery deposits on the seaweed. Place the kombu and water in a saucepan, and allow it to soak for 30 minutes to become soft.
- Remove the kombu from the water, and cut several lengthwise slits into the leaf. Return the kombu to the water, and bring it to a boil. As soon as the water begins to boil, remove the kombu to prevent the stock from becoming bitter.
- Stir the bonito flakes into the kombu-flavored water, bring back to a boil, and take the pan off the heat. Allow the water to cool. When the bonito flakes have settled to the bottom, strain the dashi through a strainer lined with cheesecloth or a coffee filter.
Amount Per Serving (8 total)
- 12 cal
- < 1%
- 0 g
- 2 g
- < 1%
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
Basic Vegetable Stock
Saturday Chicken Stock
Just swipe to see more like this.