Ingredients
Recipe for 4 people.
| 🥣 1.8 liters of cold water | 🍣 50 g of katsuobushi (dried bonito) |
| 🌊 30 g of Konbu seaweed |
Utensils
| 🍜 Pot | 🔪 Knife |
| 🌊 Ladle | 🧊 Strainer |
| 📏 Kitchen scale | 🥄 Wooden spoon |
| 🔥 Heat source (stove) | 🧪 Measuring container |
Preparation step by step
Total cooking time: 30 minutes
Preparation time: 5 minutes
Rest time: 10 minutes
Cooking time: 15 minutes
STEP 1: Pour 1.8 liters of cold water into a large pot to begin preparing your dashi broth.
STEP 2: Then add 30 g of Konbu seaweed to the water and let it soak for about 10 minutes to infuse.
STEP 3: Gently heat the pot over medium heat, without bringing the water to a boil, to preserve the flavor of the seaweed.
STEP 4: When small bubbles appear, remove the Konbu seaweed from the pot to avoid excessive bitterness.
STEP 5: Add 50 g of katsuobushi to the broth, then let it steep over low heat for about 5 minutes.
STEP 6: Turn off the heat and let the bonito flakes settle at the bottom of the pot for a few minutes.
STEP 7: Strain the broth using a sieve or cheesecloth to retain only the clear liquid of your dashi.
The dashi is undeniably a staple base of Japanese cuisine. This traditional recipe is not only simple to make but also adds a wealth of flavors to many dishes. By combining bonito flakes and konbu seaweed, you will obtain a light broth that enhances soups, sauces, and even marinades.
Whether you are a cooking enthusiast or simply looking for a good broth, dashi will adapt to your desires. Feel free to incorporate it into preparations like miso soup or Japanese hot pots, thereby bringing an authentic touch to your dishes. Opt for this broth and savor its benefits!
