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How To Make Dashi Stock Using Konbu Seaweed and Bonito Flakes

How To Make Dashi Stock Using Konbu Seaweed and Bonito Flakes

The foundation of traditional Japanese cooking is dashi stock. You make dashi using kombu and bonito flakes. These days most people just dissolve dashi stock granules in water, but it's better to make it the traditional way.

Ingredients: 3 cups - 600 ml

To make dashi using kombu and bonito flakes
The ingredients
Water
600 ml
Kombu for dashi stock
9 g
Bonito flakes
15 to 20 g

Steps

1. Wipe the surface of the kombu with a tightly wrung out cloth.
2. Put the water in a pan, and soak the kombu for about 30 minutes.
3. Turn the heat on to medium. Take the kombu seaweed out just before the water comes to a boil.
4. Turn the heat down to low. Add the bonito flakes. They will sink down to the bottom of the pan. When they float back up, turn the heat off.
5. Strain though a clean cloth or a fine mesh strainer lined with paper towels and it's done!
6. This is how it should look.
7. To make dashi stock using dashi stock granules, use 1 heaping teaspoon (4 g) per 3 cups (600 ml) of water.
8. I've also written instructions for making a small amount of dashi using kombu and bonito flakes, which is useful to know. See Recipe ID: 198600.

Story Behind this Recipe

Proper dashi stock is very good for you and is packed with lots of minerals. Have dashi every day to nourish your body with the goodness of the sea!