More Great Recipes: Vegetable

Dashi: Traditional Japanese Stock


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Member since 2013

Serves 8 cups | Prep Time 60 | Cook Time 20

Ingredients

8½ cups water
1 6-inch piece kombu (dried kelp)
1 cup dried bonito flakes


Clean kombu by wiping it lightly with a damp cloth.


Using a sharp knife, mark an X on the kombu.


In a large saucepan, combine the water and kombu. Let the kelp soak overnight or for at least one hour.


Bring to a boil. Remove and discard kombu.


Remove saucepan from heat and add bonito flakes. Cover pan and let stand for 5 minutes.


Line a sieve with a cheesecloth and strain stock into a large bowl.


Use dashi immediately or cool and store refrigerated for up to one week.


Pairs Well With


Notes

An important base stock for many Japanese recipes.

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