Dashi is a must-have ingredient and is the basis for miso soup, udon and ramen broth and many other recipes. To make dashi stock, you must first prepare kelp stock, by soaking kombu in water overnight.
You then add what people often call “bonito” fish flakes, although the fish that is actually used to make dried fish flakes is skipjack tuna.
- 1 liter kelp stock
- 30 grams katsuobushi (dried skipjack tuna flakes)
- Place the prepared kelp stock in a large pot over medium heat and heat up to 80° C. It is important not to bring the stock to a boil. Add the fish flakes, gently pushing the flakes down into the stock. When the stock comes back to a gentle simmer, turn off the heat and leave the fish flakes in the stock for about 5 minutes.
- Strain the stock and reserve the fish flakes. Your dashi should be very clean and clear. It should be used within three days.
- After making your first dashi stock, you can reuse the leftover fish flakes and make a second batch. Again, combine kelp stock and the leftover katsuoboshi. Bring to 80° C, add another 15 grams of fresh fish flakes. When the stock comes back to a gentle simmer, turn off the heat, let sit for 5 minutes and strain.