Dashi is Japanese soup stock. It is the base of many Japanese dishes, such as soup, dipping sauce, and nimono (= simmered dishes). There are different kinds of dashi. It can be made from kombu (= dried kelp), katsuobushi (= dried bonito) flakes, niboshi (= dried small sardines), hoshi-shiitake (= dried shiitake mushrooms), and more. Kombu dashi and dried shiitake mushroom dashi are known as good vegetarian stocks.
Prepared dashi should be used on same day. It can be kept in refrigerator for a few days in airtight container.
1. Kombu Dashi
Kombu dashi is known as Japanese vegetarian stock and is made from dried kelp. It is suitable for nabe, nimono, and so on. The kombu used to make dashi can be used to make other dishes again.
Makes 950ml (or ~4 cups) stock
Ingredients:
Water, 950ml ( or ~4 cups)
Kombu, ~8 inches x 2 inches size, 1 pc
Method:
(a) Clean kombu by wiping with clean cloth. DO NOT wash in water.
(b) Soak kombu in water for ~30 mins, then place the pot over low heat. Just before water boils, remove kombu and off heat.
(c) Stock is ready for use.
2. Katsuo Dashi
Katsuo dashi is a Japanese stock made from dried bonito flakes. Katuo dashi is often used for clear soup or noodle soup.
Makes ~700ml (or ~3 cups) stock
Ingredients:
Water, 770ml (or ~3¼ cups)
Katsuobushi flakes, 20g (or ~2/3 oz)
Method:
(a) Heat water in deep pot over medium heat.
(b) Just before water boils, add in katsuobushi flakes.
(c) When water boils, allow to simmer for 5 mins and skim off foam rised to surface.
(d) Off heat, and allow stock to stand.
(e) When katsuobushi flakes sink to bottom of pot, strain stock with paper towel.
(f) Strained stock is ready for use.
3. Kombu-Katsuo Dashi
This Japanese stock is made by using both kombu and katuobushi flakes. There are 2 variations of this stock: ichi-ban dashi (= 1st stock) and Ni-ban dashi (= 2nd stock). Ichi-ban dashi is used in cooking of clear soups and noodle soups, while ni-ban dashi is often used in making nimono.
Makes 950ml (or ~4 cups) ichi-ban dashi and 480ml (or ~2 cups) ni-ban dashi
Ingredients:
Water, for ichi-ban dashi, 1ltr (or ~4¼ cups)
Kombu, ~8 inches x 2 inches size, 1 pc
Katsuobushi flakes, 20g (or ~2/3 oz)
Water, for ni-ban dashi, 600ml (or 2½ cups)
Extra katsuobushi flakes, for ni-ban dashi, 9g (or ~1/3 oz)
Method:
(a) Wipe kombu with clean cloth and soak in water (for ichi-ban dashi) in deep pot for 10 mins.
(b) Place pot over low heat. Remove kombu just before water boils, and then add it katsuobushi flakes. Keep used kombu for later use in making ni-ban dashi.
(c) When water boils, allow to simmer for 5 mins and skim off foam rised to surface.
(d) Off heat and let stock stands till katsuobushi flakes sink to bottom of pot.
(e) Strain stock through paper towel. This strained stock is known as ichi-ban dashi. Keep filtered katsuobushi flakes for later use in making ni-ban dashi.
(f) Return used kombu and katsuobushi back to deep pot. Add in water for ni-ban dashi and place pot over low heat.
(g) When water boils, add in extra katsuobushi flakes.
(h) Allow stock to simmer for a 5 mins and skim off foam rised to surface.
(i) Off heat and let stock stands till katsuobushi flakes sink to bottom of pot.
(j) Strain stock through paper towel. This strained stock is known as ni-ban dashi.
4. Niboshi Dashi
Niboshi dashi is a Japanese fish stock made from dried sardines. It's often used to make miso soup in Japan.
Makes 950ml (or ~4 cups) stock
Ingredients:
Water, 1ltr (or ~4¼ cups)
Niboshi, 20g (or ~2/3 oz)
Method:
(a) Gut niboshi and remove the heads. Place water in a deep pot and soak niboshi for ½ - 1 hr.
(b) Place pot on medium heat. When water boils, lower heat and allow to simmer for 5 mins. Skim off foam rised to surface.
(c) Off heat and strain stock through a paper towel.
5. Hoshi-shiitake Dashi
It's a kind of Japanese dashi stock made from dried shiitake mushrooms. The prepared stock is often used in nimono.
Makes 950ml (or ~4 cups) stock
Ingredients:
Water, 1ltr (or ~4¼ cups)
Hoshi-shiitake mushroom, large size, 4 pcs
Method:
(a) Soak mushrooms with water in deep pot for 10 mins.
(b) Place pot over medium heat and bring to boil.
(c) Off heat, and allow stock to stand for 20 mins.
(d) Strain stock. The used mushrooms can be used again in cooking.
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