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Last active June 10, 2020 12:41
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Katsuoboshi Dashi Stock Recipe (鰹出汁)
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dashi-stock-recipe.md

Dashi Stock

Source: https://youtube.com/watch?v=FMrtri7SxHw

Readjusted to make a smaller amount. Original is for 1.5L, this is for 0.5L.

Be sure to start soaking the Kombu a few hours before starting!

Ingredients

  • 12g kombu (昆布) strips (two of the long, skinny strips of kombu or 1 of the wide strips) (0.5oz).
  • 2 cup water
  • 25g katsuobushi/bonito flakes (鰹節)

Instructions

  1. Put water and kombu (昆布) strips in a saucepan.
  2. Cover an let sit for at least 2–3 hours (if possible—it’s probably OK to skip this step). Keep in a refrigerator if leaving for a longer time, such as overnight.
  3. Uncover and bring to a simmer and simmer for 3 minutes.
  4. Turn off heat.
  5. Skim off any gunk.
  6. Remove kombu (昆布).
  7. Add katsuobushi (鰹節) and let rest for 2 minutes.
  8. Strain through a coffee filter or muslin cloth.

You may freeze any leftovers.

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