Quick Dashi

6 Cups Water
1 5-6 inch piece of Kombu (dried kelp)
1 large handful (about 2 cups) Katsuobushi (Dried Shaved Bonito Flakes)

1.  Combine the Kombu and water in a pot over medium-low heat.  The water should be approaching a boil after about 20 minutes (adjust the heat if the water looks like it’s coming to a boil too soon or too slowly).  Once the water comes to a boil, immediately turn off heat and remove the Kombu.

2.  Add the dried bonito flakes all at once.  Wait until they absorb the water and sink to the bottom of the pot, about 20-30 minutes.

3. Strain the broth through a fine-mesh sieve (You can also line a regular strainer with two layers of cheesecloth or paper towels).  Let strain for a couple of minutes, do not squeeze the excess liquid from the bonito flakes, this will make the Dashi cloudy and bitter.

Note:  Dashi is best used the same day but it may be kept in the refrigerator for up to three days and can be frozen for up to two months.

Quick Dashi
 
Ingredients
  • 6 Cups Water
  • 1 5-6 inch piece of Kombu (dried kelp)
  • 1 large handful (about 2 cups) Katsuobushi (Dried Shaved Bonito Flakes)
Instructions
  1. Combine the Kombu and water in a pot over medium-low heat. The water should be approaching a boil after about 20 minutes (adjust the heat if the water looks like it’s coming to a boil too soon or too slowly). Once the water comes to a boil, immediately turn off heat and remove the Kombu.
  2. Add the dried bonito flakes all at once. Wait until they absorb the water and sink to the bottom of the pot, about 20-30 minutes.
  3. Strain the broth through a fine-mesh sieve (You can also line a regular strainer with two layers of cheesecloth or paper towels). Let strain for a couple of minutes, do not squeeze the excess liquid from the bonito flakes, this will make the Dashi cloudy and bitter.
  4. Note: Dashi is best used the same day but it may be kept in the refrigerator for up to three days and can be frozen for up to two months.

 

 

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