How To Make a Small Amount of Dashi Stock
The basic way of "making dashi" on TV cooking shows and in cookbooks results in an amount of dashi that can't be used up in one go, so you usually end up storing leftovers in the refrigerator. But you can't store dashi for that long, up to 5 to 7 days max. I often ended up letting it go to waste and relying on dashi stock granules. But with this recipe, you can make just 1 cup of dashi at a time, so there won't be waste. Great!
◎ Ideally, you want to use hot water (108°F/98°C) from an electric water kettle. Dashi should not be brought to a boil. ◎ Simmer the kombu and bonito flakes you used to make the dashi in mirin and soy sauce. It's delicious eaten with grated daikon radish. For 1 cup (200 ml) worth. Recipe by Kokoacchi
Open in Cookpad AppCooking Instructions
- 1
Put a small piece (3 cm) of kombu in a tea pot.
- 2
Add 3 g (1 small packet) of bonito flakes.
- 3
Add hot water from an electric tea kettle. Even when you are making dashi the proper way, the water should not be boiling.
- 4
Cover with a lid and let it steep for 1 to 2 minutes.
- 5
Attention: Don't try to squeeze out flavor with a spoon or something. You'll extract the bitterness.
- 6
Pour the dashi into a container.
- 7
Tip: 1 small tea pot contains 1 cup (200 ml) of water. When adding hot water to the tea pot, if you fill it up to the spout, it will be about 1 cup.
- 8
To store: It will keep in the refrigerator for 5-7 days. A 500 ml capacity PET bottle is handy for this.
- 9
To reuse the kombu and bonito flakes: Simmer the kombu and bonito flakes you used to make the dashi in mirin and soy sauce.
- 10
Simmer in a small pan over low heat. You can also simmer it on a low heat setting (150 to 200 W) in the microwave for about 3 minutes.
- 11
Julienne the kombu and serve with grated daikon radish. It's delicious. It's also good in onigiri rice balls or in bentos!
- 12
The core of Japanese cooking is dashi stock.
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