Dashi
Dashi (出汁, だし) is a Japanese broth or stock that is used in many Japanese dishes from soups to simmered dishes. Up until now I have been making my dashi with instant dashi powder/granules (dashi no moto). I have been meaning to try making dashi from scratch for a while now and I finally got around to doing it this weekend. It took a bit longer than just adding powder to boiling water but you can make enough on the weekend to last you all week. It tasted cleaner, lighter and less salty. It was also clearer so I should be able to make clear soups that are actually clear.
There are several different types of dashi including the following:
Konbu Dashi - Konbu is dried kelp. (This is a vegetarian stock.)
Ingredients:
4 cups water
1 4 inch piece konbu
Directions:
1. Wipe the konbu with a damp cloth.
2. Let the konbu soak in the water for 20 minutes.
3. Heat the water.
4. Remove the konbu from the water just before it boils.
Katsuobushi Dashi - Katsuobushi is flaked, dried, fermented and smoked shipjack tuna.
Ingredients:
4 cups water
1 handful of katsuobushi
Directions:
1. Bring the water to a boil.
2. Add the katsuobushi and turn off the heat.
3. Let it sit for 5 minutes.
4. Strain the katsuobushi from the stock.
Konbu and Katsuobushi Dashi - This is my favorite type of dashi.
Ingredients:
4 cups water
1 4 inch piece konbu
1 handful of katsuobushi
Directions:
1. Wipe the konbu with a damp cloth.
2. Let the konbu soak in the water for 20 minutes.
3. Heat the water.
4. Remove the konbu from the water just before it boils.
5. Add the katsuobushi and turn off the heat.
6. Let it sit for 5 minutes.
7. Strain the katsuobushi from the stock.
Shiitake Dashi - Shiitake dashi is made by soaking dried shiitake mushrooms in water. (This is a vegetarian stock.)
Ingredients:
5 cups water
a handfull dried shiitake mushrooms
Directions:
1. Soak the mushrooms in the water for several hours. You can put a plate on the mushrooms to keep them submerged.
2. Remove the mushrooms from the water and bring it to a boil.
Niboshi Dashi - Niboshi are dried baby sardines.
Ingredients:
5 cups water
a handfull niboshi
Directions:
1. Soak the niboshi in the water for several hours.
2. Remove the niboshi from the water and bring it to a boil.
Note: Ichiban-dashi is dashi that is made from the fresh konbu and katsuobushi. Niban-dashi is dashi that is made with konbu and katsuobushi that has already been used to make ichiban-dashi.
Use in:
Okonomiyaki, Hiroshima Style
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9 comments:
I was actually amazed how EASY this was the first time I did it. I think I ate miso soup every day for like a week when I discovered it. Looking forward to see what other soups you make with it.
It is pretty easy and definitely worth the effort. I will be making it this way from now on. I have miso soup for breakfast almost every morning so I can make a large batch on the weekend and store it in the fridge.
Where do you find the katsuobushi? Is there a brand you'd recommend? I've always made dashi using only kombu but would love to try it with the tuna!
I get the katsuobushi at a local Japanese grocery store (Sanko Trading Company). I forget which brand it was. I got a big bag of the stuff and it has lasted a long time.
I'm sooooooo happy I've found this blog. I'm into japanese cooking these days and I've been searching for the recipes of my favorite japanese dishes. Seeing a recipe for dashi is really great so that I can have fresh stock for my japanese cooking.
littlemissliving
I have a question for Shiitake dashi: How long do I boil water after I drained mushrooms, and can I use those mushrooms for smth. else after?
Thanks!
Sasha: Just bring it to a boil for a minute or so and then it is ready to use in other recipes.
TQ for sharing! Btw, do they freeze well?
Irene: I have not tried freezing it yet. I usually have the opposite problem in that I never seem to have enough. I imagine that it would freeze well though.
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