Dashi Soup Stock With Dried Bonito and Kelp
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.
*For our purposes 1 cup is equal to 240 ml Quick Tip: Filter and drain the dashi naturally. Squeezing will bring out a fishy bonito smell and will cause the dashi to be muddy and bitter.