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Dashi : Japanese Stock

  • Author: Seonkyoung Longest
  • Total Time: 1 hour 10 mins
  • Yield: 4 cups 1x


[url href=”https://seonkyounglongest.com/wp-content/uploads/2014/11/Screen-Shot-2014-11-27-at-12.33.49-PM.png”][/url]


  • 3” x 3” Kombu, dried seaweed
  • 4 cups water
  • 2 cups loosely packed Katsuobushi, Dried bonito plakes


  1. In a sauce pan, add dried seaweed and water; let it soak for about 30 minutes.
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  4. Turn on heat over medium high and bring it to boil.
  5. As soon as it starts boil, remove dried seaweed out, add bonito flakes and turn off heat.
  6. [url href=”https://seonkyounglongest.com/wp-content/uploads/2014/11/Screen-Shot-2014-11-27-at-12.34.29-PM-300×168.png”][/url]
  7. Cover and let it sit for about 30 minutes or bonito flakes are all sinked down and broth looks beautiful golden yellow.
  8. [url href=”https://seonkyounglongest.com/wp-content/uploads/2014/11/Screen-Shot-2014-11-27-at-12.34.41-PM-300×168.png”][/url]
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  11. Strain broth with a very fine strainer and enjoy cooking with Dashi!
  12. [url href=”https://seonkyounglongest.com/wp-content/uploads/2014/11/Screen-Shot-2014-11-27-at-12.35.54-PM.png”][/url] [url href=”https://seonkyounglongest.com/wp-content/uploads/2014/11/Screen-Shot-2014-11-27-at-12.36.05-PM.png”][/url]
  • Prep Time: 30 mins
  • Cook Time: 40 mins