| |
Here is the basic Dashi recipe, which can be used for most Japanese dishes. It can be kept in the refrigerator for 1 week or in the freezer for up to a month. |
 |
Ingredients (about 3 cups):
- 4 cups water
- 1 oz. bonito flakes
- 3 inches square konbu kelp
|
 |
1 Place water and konbu kelp in a saucepan over medium heat. |
 |
2 Just before the water boils, remove the kelp from the pan. Increase the heat to high and bring to a boil and keep cooking for 5 minutes.
|
 |
3 Add 1/4 cup of room temperature water (not in the ingredients) to the pan to cool it down a bit. Then add bonito flakes into the pan. |
 |
4 When the water reaches a boil, turn heat off. |
 |
5 After 5 minutes off of the heat, strain the liquid through a strainer lined with a paper towel or several layers of cheesecloth. Refrigerate if using later. |
Extra
