What is Dashi? Dashi is a very simple broth that is one of the cornerstones of Japanese cooking. It is made with kombu (dried kelp), and bonito fish flakes. The results produce an amazing flavorful clear broth. One that has the taste and smell of a fresh salty ocean. Dashi is so flavorful it activates the Umami taste receptors of our tongues and because of that Dashi and will enhance any of your dishes without taking center stage in flavor. Great flavor enhancer for picky eaters.
Dashi is definitely a professional chef’s secret weapon in the kitchen.
4 cups filtered water
2-3 inch piece of kombu
1/2- 3/4 cup loosely packed dried bonito flakes
In a small 1 quart saucepan, over medium heat combine 3 cups of the water and kombu. Bring to a boil. Remove the kombu from the water just before it comes to a full boil. Do not allow the kombu to boil. ( Your broth will result in a bitter flavor and also become cloudy if kombu is allowed to boil )
Once the kombu is removed, add the bonito flakes and reduce to a simmer. Simmer for an additional 1 minute. Remove the pan from heat, and allow the bonito flakes to steep in the pan for an additional 5 minutes, or overnight for a deep rich flavorful broth.
Strain the bonito flakes into a cheese cloth lined, mesh strainer. Add the additional 1 cup of filtered water. Use, or store in an air tight jar in the fridge up to a week.
Use as you would broth or stock to enhance all your soups and stews. Freeze in ice cube trays to use for an immediate pan sauce.
Freeze up to 1 month. Makes approximately 4 cups.
PHOTO CREDIT : The Humble Bean