Dashi, Japanese soup stock, is an essential element for most Japanese foods. Kongo dashi, the mixed stock of dried kelp and dried bonito flakes, is the representative stock of Japan. Because of the effects of kelp and bonito, it has a well-balanced strong savory flavor called umami.
- 500 ml of water
- 15 g (3% of the weight of water) of dried bonito flakes (katsuobushi)
- 10 g (2% of the weight of water) of dried kelp (kombu):
- The timing of the cooking of the stock is important because dashi can be ready in the short time. To strain the dashi, place a colander on a bowl and put a paper towel in the colander.
- Wipe the dried kelp with a wet cloth (it should be well rung out) or cooking paper. The white part of kelp is the source of its umami, so it is not necessary to wash it away.
- Combine water and kelp in a saucepan and cook over medium heat. When the temperature of water becomes 80 degrees Celsius, take the kelp out. If you don't have a thermometer, take kelp out right before it starts boiling.
- Turn up the heat a little and when the water is boils add the dried bonito flakes. The key is to not stir it, so that it will be clear and have a good smell.
- Turn off the heat when the water boils again.
- Wait for 1 minute, until bonito sinks down.
- After that, strain it gently with the colander, which was prepared in step 1.
- Rich, good smelling dashi is now ready.