Japanese dashi

Dashi is the basic bouillon of Japanese cuisine and consists of only two ingredients. You have to be thorough in your preparation for a good result as the bonito flakes lose their flavour within seconds and there is no point in allowing them to steep for longer.

Makes 4l.

Japanese dashi

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katsuobushi (bonito flakes)

Preparation method

  • Wipe the kombu clean with a dry cloth. This will prevent the bouillon from becoming dirty or cloudy.
  • Heat the water with the kombu up to a temperature of 60°C and infuse for an hour. You can also seal the ingredients in a vacuum bag. To do so, seal the kombu and the water in a vacuum bag and pull vacuum. Infuse in a hot water bath for one hour.
  • Remove the kombu from the water and heat the bouillon to 80°C.
  • Add the bonito flakes all at once.
  • Leave for one minute (not longer) and pour through a sieve lined with a passing cloth. Do not push through the sieve!

Serving suggestions

  • As a basic ingredient in clear soups, e.g. Japanese tofu soup.
  • As a basic ingredient for thickened soups, such as miso soup with pork belly and shiitake.
  • To cook rice in.
  • As a stock for vegetable dishes, e.g. a Chinese cabbage and yuzu stew.
  • For further preparation in Japanese sauces and dips, e.g. served with tempura with soy sauce and mirin.

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