A picture of Dashi -All-purpose Japanese Soup Stock-.

Dashi -All-purpose Japanese Soup Stock-

Taro Saeki @cook_24310087

You can use instant dashi, but if you want to make your own, here are the instructions.
https://youtu.be/tziPTvs2Ih4

You can use instant dashi, but if you want to make your own, here are the instructions.
https://youtu.be/tziPTvs2Ih4

Dashi -All-purpose Japanese Soup Stock-

Taro Saeki @cook_24310087

You can use instant dashi, but if you want to make your own, here are the instructions.
https://youtu.be/tziPTvs2Ih4

You can use instant dashi, but if you want to make your own, here are the instructions.
https://youtu.be/tziPTvs2Ih4

Saved

Ingredients

30 mins

2-3 days worth

1.5 literwater
10 cmx 15cm of kombu
30 gbonito flakes (katsuobushi)

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Steps

30 mins

1

Put kombu in cold water(let it rest for 20-30 mins in cold water is good, but optional.)
2

Let it simmer in low heat for 10-15 mins. Make sure kombu is NOT dissolving.
3

Take out kombu and let the liquid come to the boil.
4

Add bonito flakes(katsuobushi), turn off the heat after few seconds of rolling boil.
5

Let it settle down for a minute.
6

Strain.

Saved

Cooksnaps

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Taro Saeki @cook_24310087

on June 16, 2020 06:03

Japan

Owner of Haru Cooking Class -Kyoto-(Japanese Home Cooking)https://www.youtube.com/user/japanese1cooking

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