Basic_japanese_dashi
Basic Japanese Dashi
- Yield: Makes about 2 L
- Active time: 3 minutes
- Total time:15 minutes
Ingredients
- 2L water
- 30g dried kombu (see note)
- 30g packed dried bonito flakes (katsuobushi, see note)
Directions
Combine water and kombu in a medium saucepan. Bring to a bare simmer over medium heat. Remove from heat and add bonito flakes. Let stand for 5 minutes. Strain through a fine mesh strainer and discard kombu and bonito, or reserve to make a second, weaker batch of dashi. Dashi can be stored in the refrigerator for up to 1 week.
Notes
Kombu and shaved katsuobushi is widely available at Japanese grocers or in the Asian section of most large supermarkets.
Notes mentioning this note
Index
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