Dashi
What is dashi?
Dashi is Japanese soup stock made (in most cases) from water, bonito flakes (dried skipjack tuna), and kelp (seaweed).
It is probably the most frequently used ingredient in Japanese cooking. Dashi can be used for soups, simmering vegetables, fish and meat.
Katsuobushi (bonito flakes):
Katsuobushi is made from skipjack tuna. Tuna is dried and smoked then shaved for use. Other than using katsuobushi to make soup, it can be used for sprinkling on vegetables or fish for additional flavors. At Tanpopo Noodle Shop we garnish Agedashi Tofu with katsuobushi.
Konbu (kelp):
A type of seaweed also frequently used in Japanese cooking, mainly in making soup stock. It contains a large amount of glutamate acid, the source of its intense flavor and is rich in iodine, calcium and vegetable fiber.
Suggested Recipe for Dashi
- * 3 cups Water
- * 2 inches Kelp
- * 10 grams Bonito Flakes
1. Pour cold water into a pot and add the konbu (you may let konbu soak in water over night for extra flavoring).
2. Place the pot uncovered over a medium heat and bring almost to boiling point. Turn off heat then remove the konbu. Add bonito flakes and let it sit for 15 minutes.
3. Strain the mixture through a fine strainer. Now it is ready for use.