Making Classic Dashi Stock
This stock is the foundation of much of Japanese cooking. Unlike long-simmered animal stocks, dashi is about precision and timing, extracting depth from sea and land-cured ingredients in under twenty minutes.
Mind the temperature.
The key is to avoid boiling the kombu, which releases a bitter, slimy quality into the liquid. Keep your heat low and watch for small bubbles.
- medium saucepan
- fine-mesh strainer
- cheesecloth or kitchen towel
- digital thermometer (optional)
What goes in.
- 4 cupscold water
- 1 piece (4-inch)dried kombu (kelp)
- 1 cupkatsuobushi (dried bonito flakes)
Respect the kelp
Remove the kombu the moment the water begins to shimmer and small bubbles appear at the edges of the pot; boiling it ruins the clarity and flavor profile.
The method.
Soak the kombu
Place the water and kombu in the saucepan. Let it sit for at least 30 minutes if you have the time, though you can proceed immediately if necessary.
Heat gently
Place the pan over medium-low heat. Watch the water closely; as soon as you see tiny bubbles forming around the edges of the kelp, lift the kombu out with tongs and discard or save for another use.
Steep the bonito
Once the kombu is removed, turn the heat to high until the water reaches a gentle boil. Turn off the heat immediately and add the bonito flakes.
Strain
Let the flakes steep for 2 to 3 minutes until they sink to the bottom. Line a strainer with cheesecloth or a clean thin towel and pour the stock through into a bowl.
Other turns to take.
Kombu Dashi
Omit the bonito flakes entirely for a vegan stock that relies solely on the depth of the kelp.
Niban Dashi
Reuse the kombu and bonito flakes by simmering them in 3 cups of water for 10 minutes to create a secondary, lighter stock for braising.
When it doesn't go to plan.
Do not rinse the white powdery substance off the kombu; that is mannitol, which provides much of the flavor.
Keep your strainer lined with a damp cloth to catch the smallest particles of bonito for a crystal-clear finish.
Fresh dashi keeps in the refrigerator for up to three days, or you can freeze it in ice cube trays for easy portioning.
The ones that keep coming up.
Can I use dashi powder?
Granulated dashi is a common shortcut, but it lacks the nuanced clarity and gentle aroma of a stock made from scratch.
What do I do with the leftover kelp?
Slice the spent kombu into thin strips and simmer them with soy sauce, mirin, and sugar to make a side dish called tsukudani.
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