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Posted on Feb 3, 2011 in Basic, Soup | 0 comments

Dashi soup stock

Dashi soup stock

Since Dashi is often used in Japanese cooking, it’s useful to know how to make it. There are few different way to make it. Katsuo-bushi (dried bonito flakes), Kombu (dried kelp), Niboshi (dried small sardines), Hoshi-shiitake (dried shiitake mushrooms) and more

Dried kelp & dried bonito flakes

1 Wipe and clean Kombu. Put slits in it to encourage the flavour to come out. Place the Kombu in a pan in water and soak for 30mins to 1 hour.

2 After soaking, then put Kombu with the water on heat. Then take the Kombu out of the water just before it begins to boil.

3 When the water is boiling, turn off the heat and add Katsuo-bushi. Leave it until Katsuo-bushi sinks and strain it through some paper towel.

Dried kelp

1 Wipe and clean Kombu and slit it a bit which encourages the flavour to come out. Place Kombu in water to soak for 30mins to 1 hour.

2 Put Kombu with water on heat and remove Kombo from the water just before the water begins to boil.

Dried bonito flakes

Put water in a pan. When the water boils, turn off the heat and add Katsuo-Bushi. Leave it until Katsuo-bushi sinks and strain it through some paper towel.

Dried small sardines

Take out niboshi’s gut, remove head and wash them clean. Leave them in the water for a couple of hours. Then place on the heat and bring to the boil. Turn the heat down and skim off the foam from the surface. After around 10mins, turn off the heat and strain it through some paper towels.

Dried shiitake mashroom

Put dried shiitake mashrooms in cold water until they softened (few hour to over night?)