How to Make Dashi Soup Stock with Dried Bonito and Kelp
Dashi is the fundamental soup stock of Japanese-style meals. The time and effort taken to make a proper dashi will significantly improve the taste of your favorite dishes.
- 3.5 cups* (840ml) water
- 10 g (0.35 oz.) Dried Kelp
- 20 g (0.7 oz.) Shavings of Dried Bonito
- Dust off impurities from the surface of dried kelp.
- Make cuts in the dried kelp with scissors to bring out the umami.
- Pour the water into a pot with the dried kelp, let soak for 30 minutes to an hour.
- Heat water and dried kelp on the stove.
- Remove the kelp just before the pot boils.
- Once water starts to boil, add all the dried bonito shavings at once and turn off heat.
- Let sit until the shavings sink to the bottom of the pot.
- Strain contents of the pot through a tightly wrung clean cloth, paper towel or large, fine sieve and discard used shavings. Do not squeeze to drain the filtered shavings.