Homemade Dashi Stock (合わせだし）

Name: Homemade Dashi Stock (合わせだし）
Total time: 900 s
Yield: 1 litre
Cuisine: American
Ingredients: Few strips of Konbu (dried kelp); 40 gr Katsuobushi (bonito flakes); 1000 ml water

Claren Stefanie @cook_8297802

Indonesia

Dashi stock is the fundamental of Japanese cuisine. It's very versatile so you can use this to make so many type of dishes. I know instant Dashi is good & saves a lot of time but homemade dashi tastes even better ＆ very rich in umami ! Plus it's MSG free so if you opt for a healthier option, you can try making it from scratch.

Claren Stefanie @cook_8297802

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Ingredients

15 mins

1 litre

Few strips of Konbu (dried kelp)
40 grKatsuobushi (bonito flakes)
1000 mlwater

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Steps

15 mins

1

Clean the konbu strip with paper towel. Do not wash konbu with water !
2

Soak the konbu in the water for a half up to a few hours. You can also soak it overnight if you have time.
3

In a medium heat, bring it to a boil
4

Just when the water starts to boil, discard the konbu.
5

Never boil the water with konbu in it because high heat will make the konbu tastes bitter.
6

Bring the water to boil again, and add katsuobushi
7

Simmer the dashi for a few minutes, turn off the heat and let it cool down for 10 minutes.
8

With paper towel and strainer, pour the dashi into a bowl.
9

Squeeze out the extra dashi from the bonito flakes.
10

Voila! Your dashi is done and you are ready to make delicious Japanese dishes with it.