A basic Japanese stock that serves as the basis of other Japanese recipes.
I got the Dashi stock recipe from Alton Brown
The main defining characteristics of a Dashi stock are umami flavor from the seaweed or Kombu as well as a fishy flavor from either fish or bonito.
The easiest thing to make from this is simply to make miso soup.
Just take the stock and add miso paste and boom we have miso soup.
| Item | Recipe |
| Kombu | ~8x2 inch wide, cut into slices |
| Bonito flakes | 2 cup |
STEPS
- Wipe kombu with damp cloth.
- Cut into slices and soak in approximately 2 litres of water for 30mins. ( soak longer for more flavor)
- Put kombu and water in pot and heat until almost boiling.
- Remove kombu just before boil, boiling kombu can make stock bitter.
- After boiling reduce to simmer and dump in bonito flakes.
- simmer for 30mins, then drain and filter out flakes
- Basic Dashi stock is done!
*** These are cooking notes/experiments and are not perfect recipes.
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