Dashi

This stock, based on kombu and dried bonito flakes, is the basis of most Japanese soups; it can also be used instead of water in any dish that requires a delicately flavoured stock.

Makes 800ml / 27fl oz / 3½ Cups

  • 10cm / 4in square of kombu 
  • 900ml / 1½ pints / 3¾ cups water 
  • 40g / 1½oz katsuobushi (dried bonito flakes)
Step 1
Step 2
Step 3
  1. Wipe the kombu with a damp cloth; cut it into 3-4 strips and put in a pan. Pour over the water, making sure that the seaweed is submerged, and soak for an hour.
  2. Place the pan over a medium heat. Just before the water boils, lift out the seaweed (shred and use for soup).
  3. Stir in the bonito flakes, bring to the boil, remove from the heat and leave to stand until the flakes have sunk to the bottom of the pan. Strain through a muslin-lined strainer.
2021 © ezfoodrecipe.com  |