Dashi (Soup Stock)
Dashi is everything in Japanese cuisine.Dried bonito soup stock along with savoury umami from kombu seaweed is great in any dishes.
Ingredients
- 3 g kombu seaweed
- 12 g shaved, dried bonito
Instructions
- Wipe the surface of kombu seaweed with damp kitchen paper.
- Put the kombu and the shaved dried bonito into a pan with 600ml of cold water.
- Cover it with a lid or cling film and let it sit in the refrigerator overnight.
- Heat it over a medium heat until it starts to simmer without the lid on.
- Turn off the heat just before boiling.
- Take out and discard the kombu and shaved dried bonito or strain it through a sieve.