DASHI STOCK (KONBUDASHI)
Dashi is the basic stock used in most all Japanese cooking. Dashi stock is the base for miso soup. This recipe is for a Konbudashi, which is made with konbu (dried kelp/seaweed) and bonito flakes (a dried fish which has been shaved into flakes.) There are many variations of dashi, but this is probably the most common.
Provided by Kyle Hildebrant
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 1h
Yield 8
Number Of Ingredients 3
Steps:
- Wipe away any dirt from the kombu with a paper towel, being careful not to rub off the white powdery deposits on the seaweed. Place the kombu and water in a saucepan, and allow it to soak for 30 minutes to become soft.
- Remove the kombu from the water, and cut several lengthwise slits into the leaf. Return the kombu to the water, and bring it to a boil. As soon as the water begins to boil, remove the kombu to prevent the stock from becoming bitter.
- Stir the bonito flakes into the kombu-flavored water, bring back to a boil, and take the pan off the heat. Allow the water to cool. When the bonito flakes have settled to the bottom, strain the dashi through a strainer lined with cheesecloth or a coffee filter.
Nutrition Facts : Calories 12.2 calories, Carbohydrate 2 g, Protein 1 g, Sodium 111.1 mg
DASHI
Provided by Alton Brown
Time 1h
Yield 2 quarts dashi
Number Of Ingredients 3
Steps:
- Put the kombu in a 4-quart saucepan, cover with the water and soak for 30 minutes.
- Set the saucepan over medium heat until the water reaches 150 to 160 degrees F and small bubbles appear around the sides of the pan, 9 to 10 minutes.
- Remove the kombu from the pan. Increase the heat to high and bring to a boil, 5 to 6 minutes. Reduce the heat to low and add the bonito flakes. Simmer gently, stirring frequently, for 10 minutes.
- Strain the liquid through a fine mesh strainer lined with muslin or several layers of cheesecloth. Reserve the bonito flakes for another use.
- Store in an airtight container in the refrigerator. Use within 1 week or freeze for up to a month.
DASHI
Dashi is a traditional Asian stock. The recipe is simple-the only ingredients are dried kelp (seaweed) and flakes of dried bonito, a type of fish. However, both ingredients are packed with flavor, creating a rich, aromatic broth.
Provided by Shirley Cheng
Yield Makes 6 cups
Number Of Ingredients 3
Steps:
- In large saucepan over moderately high heat, combine 6 1/2 cups cold water and kombu. Bring to boil, then remove and discard kombu. Remove pan from heat and stir in bonito flakes. Cover pan and let steep 3 minutes.
- Strain stock through cheesecloth-lined sieve into large bowl. Use immediately or cool, uncovered, then refrigerate, covered, up to 1 week.
More about "bonito dashi recipes"
KATSUO DASHI (BONITO DASHI) - CHOPSTICK CHRONICLES
Web Apr 19, 2020 Step by step photo 1. Wait for a few minutes till the bonito sink to the bottom of the pot. Step by step photo 2 and 3 Strain the …
From chopstickchronicles.com
5/5 (4)Servings 1Cuisine JapaneseCategory Condiments, Soup, Stock
From chopstickchronicles.com
5/5 (4)Servings 1Cuisine JapaneseCategory Condiments, Soup, Stock
- When tiny small bubbles start to form at the bottom of the pan, turn the heat off and add all bonito flakes. *2
DASHI RECIPE
Web Dec 15, 2015 Step 1 Combine kombu and 8 cups water in a large saucepan. Let sit until kombu softens, 25–35 minutes. Bring to a boil …
From bonappetit.com
4.2/5 (11)Estimated Reading Time 2 minsServings 4
From bonappetit.com
4.2/5 (11)Estimated Reading Time 2 minsServings 4
- Combine kombu and 8 cups water in a large saucepan. Let sit until kombu softens, 25–35 minutes. Bring to a boil over medium heat. Immediately remove from heat; fish out kombu and discard.
- Add a splash of water to pot to cool liquid slightly. Add bonito flakes and stir once to submerge them. Return to a gentle boil, reduce heat, and simmer gently, skimming off any foam, 5 minutes. Let steep off heat, 15 minutes.
- Strain dashi through a fine-mesh sieve or cheesecloth-lined colander into a medium bowl; do not press on solids. Do Ahead: Dashi can be made 2 days ahead. Let cool; cover and chill.
BONITO AND KOMBU DASHI RECIPE
Web (MIXA/Getty Images) Bonito and Kombu Dashi By Sonoko Sakai This combination of bonito flakes and kombu makes the most popular and flavorful all-purpose dashi. The idea is to extract the flavors by steeping …
From asiasociety.org
From asiasociety.org
KATSUOBUSHI (DRIED BONITO FLAKES) • JUST ONE COOKBOOK
Web May 1, 2023 Katsuobushi are shavings of skipjack tuna or bonito, known as katsuo. It’s most commonly used together with kombu (kelp) to make Japanese soup stock called dashi. Thanks to its high inosinate content …
From justonecookbook.com
From justonecookbook.com
BONITO FLAKES AND KONBU SEAWEED DASHI RECIPE
Web Jan 26, 2012 5 cups loosely packed dried bonito flakes. 8 ½ cups water, divided. 1. Using scissors, make several crosswise cuts in the konbu. This helps to extract the flavor during cooking. 2. Place the ...
From latimes.com
From latimes.com
SIMPLE JAPANESE AWASE DASHI STOCK WITH KELP AND …
Web May 26, 2023 Dried Shiitake Mushroom Niboshi (usually dried sardines or anchovies) In today's recipe we are going to use kombu and katsuobushi, so let's learn a little bit more about these ingredients. Kombu Kombu (昆 …
From sudachirecipes.com
From sudachirecipes.com
BASIC JAPANESE STOCK - KOMBU AND BONITO DASHI – TOIRO
Web Ingredients 2 quarts (2 liters) cold water (soft water is preferred) 2/3 oz (20 g) kombu (dry kelp) 2/3 oz to 1 oz (20 g to 30 g)shaved katsuobushi (also called hana-katsuo; smoked and dried bonito flakes) Procedure
From toirokitchen.com
From toirokitchen.com
DASHI RECIPE
Web A cornerstone of Japanese cuisine, this basic kombu and bonito dashi from “Donabe: Classic and Modern Japanese Clay Pot Cooking” by Naoko Takei Moore and Kyle …
From cooking.nytimes.com
4/5 (94)Category Easy, Soups And StewsCuisine JapaneseTotal Time 35 mins
From cooking.nytimes.com
4/5 (94)Category Easy, Soups And StewsCuisine JapaneseTotal Time 35 mins
HOW TO MAKE BONITO EXTRACT DASHI, THE BASE OF JAPANESE CUISINE
Web Jul 7, 2021 Boil the water to around 80℃, put bonito flakes in, and turn off the heat. Then wait for about 3 minutes and filter it. That’s it! This dashi can be used for various …
From globalkitchenjapan.com
From globalkitchenjapan.com
JAPANESE DASHI BROTH RECIPE (EASY 3-INGREDIENTS) | THE KITCHN
Web Aug 26, 2022 What Is Kombu? Kombu is a type of kelp that has been dried and cut into sheets. Look closely and you’ll see powdery crystals clinging to the surface of the …
From thekitchn.com
From thekitchn.com
QUICK DASHI RECIPE - JAPANESE SOUP STOCK | WANDERCOOKS
Web Nov 4, 2021 Instructions. Using scissors, cut 1-2cm / ½ inch slits along the sides of the kombu to open up the flavour. 8 g dried kelp / kombu. Pour the water into a medium …
From wandercooks.com
From wandercooks.com
KOMBU AND BONITO DASHI RECIPE
Web A cornerstone of Japanese cuisine, this basic dashi from “Donabe: Classic and Modern Japanese Clay Pot Cooking” by Naoko Takei Moore and Kyle Connaughton (Ten Speed …
From cooking.nytimes.com
From cooking.nytimes.com
EASY DASHI RECIPE WITH KOMBU AND BONITO — MISO TASTY
Web Dec 6, 2021 5 Min Cook time 5 Min Inactive time 1 Hour Total time 1 H & 10 M Dashi is the foundation for Japanese cooking and essential for any miso soup, noodle soup, …
From misotasty.com
From misotasty.com
BASIC BONITO BROTH — DASHI RECIPE - EAT BEAUTIFUL
Web Mar 25, 2023 Updated Mar 25, 2023·29 Comments I may receive a commission if you purchase through links in this post. I am not a doctor; please consult your practitioner …
From eatbeautiful.net
From eatbeautiful.net
DASHI BROTH FOR RAMEN (AND RAMEN SOUP RECIPE)
Web Jun 26, 2020 Soy sauce eggs: Boil the eggs. Place in a bowl of ice water and leave until cool enough to handle. In the meantime mix soy sauce with warm water, sugar, and …
From whereismyspoon.co
From whereismyspoon.co
HOW TO MAKE DASHI (JAPANESE SOUP STOCK)
Web Feb 17, 2023 Ingredients 2 quarts ( 2L ) water 1 ounce ( 30g) dried kombu (see notes) 1 ounce ( 30g) packed dried bonito flakes (katsuobushi, see notes) Directions Combine …
From seriouseats.com
From seriouseats.com
DASHI - HOW TO MAKE DASHI
Web Dec 28, 2019 In a stock pot, add the water and the kombu together. Let it steep for 30 minutes. Place the stock pot over medium heat and bring it to a boil. Remove the kombu …
From rasamalaysia.com
From rasamalaysia.com
BASIC JAPANESE STOCK – KOMBU AND BONITO DASHI - HAPPY DONABE …
Web Set the donabe over medium-low heat and slowly bring to a low simmer (about 25 – 30 minutes). Remove the kombu. Turn up the heat and bring to a high simmer, and …
From happydonabelife.com
From happydonabelife.com
You'll also love