- 2 piece 4 inch long of "kombu" (japanese seaweed)
- 1/2 cup "katsuobushi" (dried bonito flakes)
- 3-4 piece dried shitake mushrooms (optional)
- 3 cups of water (650 ml)
What is Stock?
Stocks or aromatic liquids are used to enhance the flavor of foods and sauces. In order to concentrate the stocks. Reducing the liquid so that the liquid is getting thicker and concantrate flavor. When preparing the stock, salt is not used because it is a base product.
How to use Dashi?
If you've never made dashi before, we recommend trying it first in a bowl of miso soup. The dashi adds a distinctive savory note to this simple soup. From there, you can branch out into other Japanese soups, like noodle soups or fish soups. Dashi can also be used to poach vegetables or fish, as a dipping sauce for fresh noodles or tempura, or to add savory depth to any Asian dishes.
It's easy enough to make a batch of dashi in about 10 minutes, but you can also keep the dashi refrigerated for up to a week or frozen for up to three months. For extra depth of flavor, steep the kombu and the water overnight before making the dashi.
Take 2 pieces of kombu, If there are white stains on them, wipe them off with a damp cloth. We suggest to brew the kombu overnight in the water to get more flavour, or If you are going to do so, heat water in a saucepan, add kombu and bring to medium heat (not to boil). Remove the kombu from the water just before it comes to a full boil. (Boiling the kombu can make the broth bitter and a bit slimy.) If you prefer to use the poached kombu, cuting very thily to use as garnishing.
Boil water and add shredded smoked tuna pieces and dried shitake mushrooms. After 30 seconds of boiling, turn off the heat and let it cool. After that drain the water with a strainer and cheesecloth. Your dashi broth is ready.
Service and Use
You can use this flavored liquid "dashi" in noodle soups, fish fish soups or souces for fish meals.