Dashi
Instructions:
Dashi is a quickly made stock that gives all kinds of
foods—mostly Japanese—a good, distinctive flavor. The
two main ingredients—kelp (also called kombu)
and dried bonito flakes (bonito is a type of tuna) are
esoteric, but they’re sold in every Japanese market, many
other Asian markets, and even some major supermarkets.
The process is simple, the results reliable; try it.
1 piece dried kelp (kombu), 4 to 6 inches long
1/2 to 1 cup dried bonito flakes
MAKES: 8 cups
TIME: 15 minutes
- Combine the kelp and 8 cups water in a medium saucepan over medium heat. Do not allow the mixture to come to a boil; as soon as it is about to, turn off the heat and remove the kelp (you can use it as a vegetable in stirfries or salads if you like).
- Immediately add the bonito flakes and stir; let sit for a couple of minutes, then strain. Use the dashi immediately or refrigerate for up to 2 days.
- Vegetarian Dashi.
- Omit the bonito flakes and add 2 or 3 nickel-sized pieces of ginger (don’t bother to peel).