Japanese Basic Stock (Dashi) [日式湯底]

Dashi ( だし) is a Japanese basic stock. Many of Japanese recipes call for dashi, such as miso soup, noodle broth and simmered dishes. Dashi gives Japanese dishes their authentic flavor.

Ingredients:

1000ml water (4 cups)

4 inches Konbu kelp (fig. 1)

1 handful dried bonito flakes (fig. 1)

1. Wipe konbu kelp gently with a moist cloth to clean. (fig. 2)
2. Put konbu and 950ml water together in a sauce pan with medium heat. Remove konbu before the liquid reaches a boil.
3. Pour the remaining 50ml water to the liquid to keep from boiling.
4. Add bonito flakes. When the liquid boils, remove from heat immediately. Skim the surface to remove foam if there's any.
5. When the flakes sinks to the bottom of the pan, strain the liquid through a sieve with a cheesecloth on the top. (fig. 3)

fig. 1

fig. 2

fig. 3

Note:

1. You should be able to find the konbu kelp and bonito flakes in any Asian supermarket.
2. if straining without a cheesecloth, it won't affect the taste of the stock, but the liquid will not be as clear.