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Epicurious

Japanese Soup Stock

5.0

(3)

Dashi

Active time: 5 min Start to finish: 30 min

Elizabeth Andoh's recipe for dashi provides more than you'll need for the dipping sauce but just enough extra for two nice bowls of miso soup: Heat up the stock and stir in a couple of tablespoons of miso, a handful of diced tofu, and a sprinkling of sliced scallion.

Cooks' note:

• Dashi keeps 4 days. Cool, uncovered, then chill, covered.

Recipe information

  • Yield

    Makes about 4 1/2 cups

Ingredients

1 (5- to 6-inch) piecekombu (dried kelp)
5 cups cold water
2 (5-g) packages katsuo bushi (dried bonito flakes; 1 cup)

Special Equipment

cheesecloth

Preparation

  1. Step 1

    Wipe any sand or salt from kombu with a dampened cloth. Bring kombu and water just to a boil in a 3-quart saucepan over high heat. Remove kombu with tongs and reserve for another use.

    Step 2

    Sprinkle katsuo bushi over liquid and remove pan from heat. Let stand 3 minutes, then pour through a cheesecloth-lined sieve into a bowl.

TagsStockJapaneseEast AsianAsianKombuSeaweedDairy FreeGluten FreeNut FreeKetoQuickEasy5 Ingredients or Fewer30 Minutes or LessMake AheadMeal PrepGourmet
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