Dashi

Dashi is awesome

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Overnight sauces soup

Combo Dashi

Ingredients

  • 100ml water
  • 150ml kasuo dashi
  • 150ml mushroom dashi

Directions

  1. combine above ingredients
  2. alter combo to taste

Notes

  1. recipes for other dashi below
  2. experiment with Niboshi (dried sardine) and Kombu (dried seaweed)
  3. try awase dashi

Shiitake Dashi

Ingredients

  • 5 dried hoshi (dry) shiitake mushrooms *1
  • 1cup/240ml cold, filtered water

Directions

  1. Clean the dried shiitake mushrooms by briefly shaking in a (separate) bowl of water
  2. Fill a container with cold water and add the dried shiitake mushrooms to steep.
  3. Place a weight over the mushrooms so that mushrooms are completely submerged under the water.
  4. Let it stand overnight in the fridge.
  5. Remove the shiitake mushrooms next morning. *1
  6. Ready to use (or freeze)

Notes

  1. Don’t throw away the mushrooms! use them in an omelette or stir fry

Katsuo Dashi

Ingredients

  • 30g Katsuobushi or Bonito Flakes (Kezuribushi)
  • 4 cups/1l filtered water

Directions

  1. Place water in a large saucepan over medium heat *1
  2. When tiny small bubbles start to form at the bottom of the pan, turn the heat off and add all katsuo/bonito flakes.
  3. Wait for a few minutes or for the flakes to sink to the bottom of the saucepan.
  4. Line a sieve with a sheet of kitchen paper towel and place it over a large bowl.
  5. DO NOT SQUEEZE, let strain using gravity
  6. ready to use or servie

Notes

  1. Do not boil - 85C is ideal
  2. You can make furikake with flakes