Kombu Dashi
Community member
"Dashi can be used in soups and dishes like ramen and miso soup. Many Japanese dishes also require dashi for extra flavour. It is similar to chicken stock but there's more flavour to it and its healthier and cheaper to make it yourself."
Difficulty
Easy đź‘ŚIngredients
Step 1/4
- 10 g kombu
Gently wipe the kombu with a kitchen towel. Cut slits into the kombu on both parallel sides.
Step 2/4
- 500 ml water
(Optional: If you have extra time the day of making dashi, soak the kombu in 500ml of water in a pot for 2-6 hours.) If not, start to boil the water with the kombu inside over a medium heat. Right before it boils, remove kombu. Turn off the heat and let the dashi rest for about 10 minutes.
Step 3/4
Add in the bonito flakes and bring it to a boil over medium heat once again. Once boiling, turn off the heat and let the dashi sit for about 10 minutes.
Step 4/4
Take a container of your liking to store dashi and strain into it. Make sure no bonito flakes are in your dashi.
