Dashi is Japanese’s signature stock that made with Kombu (Dried Seaweed) and Katsuobushi (Smoked and Dried Bonito Flakes). Your local/Asian store doesn’t carry Kombu and Katsuobushi? You can always buy from online! 😀
In Japanese cuisine, there are lots of recipes call Dashi, so it’s great to have this recipe in your hand if you love cooking Japanese foods at home.
Make Dashi from scratch is the best flavor and that’s what I prefer to use. But there are more convenient options to make Dashi, which is I use it often as well because it’s super quick and easy.
There is Dashi powder- Hon-Dashi. Think as chicken/beef bouillon, just need to add in water and there you have Dashi!
Also there is Dashi bag– Think as tea bag. You just need to add in water, let it infuse and remove when it’s prefect amount infused to water for your taste.
If you want vegetarian version of Dashi, omit the Katsuobushi and add dried shiitake instead. That’s really amazing as well.
Dashi : Japanese Stock
- Total Time: 1 hour 10 mins
- Yield: 4 cups 1x
- 3” x 3” Kombu, dried seaweed
- 4 cups water
- 2 cups loosely packed Katsuobushi, Dried bonito plakes
- In a sauce pan, add dried seaweed and water; let it soak for about 30 minutes.
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- Turn on heat over medium high and bring it to boil.
- As soon as it starts boil, remove dried seaweed out, add bonito flakes and turn off heat.
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- Cover and let it sit for about 30 minutes or bonito flakes are all sinked down and broth looks beautiful golden yellow.
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- Strain broth with a very fine strainer and enjoy cooking with Dashi!
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- Prep Time: 30 mins
- Cook Time: 40 mins
Thank you as always for your delicious recipes. I have a quick question. Instead of dashi stock, would it be okay to use the ultimate stock in this one?
Which recipe are you trying to make?
Hi Seonkyoung , if i use dashi powder store bought, how many teaspoons should i use to make 4 cups of stocks? thank you
Hi Seonkyoung, how many teaspoons of dashi powder do i have to add in 4 cups of water?
How should Dashi be stored once you are done cooking it? In the fridge or is it okay to store on the counter/pantry?