It might not look very inspiring but before you do anything, you must make a pot of dashi. The foundation to most Japanese dishes, dashi is stock used to add flavour to soup, hot pot and dipping sauce. As in the Western world there are numerous instant dashi powders available, but, like many of our instant stocks, they contain MSG and excessive amounts of sodium. What's great about dashi is that unlike chicken or beef stock, it doesn't take hours of boiling. It's made in minutes so there's no excuse not to make your own.
Soak the kombu in water for approx ½ hour to soften.
Over a medium heat, slowly bring the water to the boil. Remove the kombu and discard. Add 50ml cold water to prevent the water from boiling. Add the bonito flakes and bring the water back to the boil before removing the pan from the heat. Wait for the bonito flakes to drop to the bottom of the pan. Strain the liquid through a fine sieve.
Note : Bonito flakes are thin, pink shavings of dried mackerel available in individual sachets or larger bags. While It is more economical to buy it in larger packs you run the risk of mismeasuring the quantity required. Too much will overpower the flavour of the stock.
| Prep Time: | 30 mins |
| Cooking Time: | 20 mins |
| Ready in: | 30 mins |
Suitable for: |
|
| Dinner, Lunch, Soup | |
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