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Homemade Dashi Stock (合わせだし）
Introduce
Chef :
Claren StefanieHomemade Dashi Stock (合わせだし）
Dashi stock is the fundamental of Japanese cuisine. It's very versatile so you can use this to make so many type of dishes. I know instant Dashi is good & saves a lot of time but homemade dashi tastes even better ＆ very rich in umami ! Plus it's MSG free so if you opt for a healthier option, you can try making it from scratch.
Cooking instructions
* Step 1
Clean the konbu strip with paper towel. Do not wash konbu with water !
* Step 2
Soak the konbu in the water for a half up to a few hours. You can also soak it overnight if you have time.
* Step 3
In a medium heat, bring it to a boil
* Step 4
Just when the water starts to boil, discard the konbu.
* Step 5
Never boil the water with konbu in it because high heat will make the konbu tastes bitter.
* Step 6
Bring the water to boil again, and add katsuobushi
* Step 7
Simmer the dashi for a few minutes, turn off the heat and let it cool down for 10 minutes.
* Step 8
With paper towel and strainer, pour the dashi into a bowl.
* Step 9
Squeeze out the extra dashi from the bonito flakes.
* Step 10
Voila! Your dashi is done and you are ready to make delicious Japanese dishes with it.
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