“Dashi is a basic Japanese soup stock used in a variety of recipes, most notably Miso Soup. You will need to find an Asian grocery store or go online to find the kombu and katsubushi, but it is worth it to get really good Miso soup at home!” – April Ferre
Dashi (Kombu & Awase)
- 4 Cups Water
- 10 Grams Kombu (Dried Kelp)
- 30 Grams Katsubushi (Dried Bonito Flakes)
- Add water to a 2-quart saucepan.
- Check kombu and wipe clean any dirt or grit (usually not needed for today's commercial preparations.) DO NOT wipe off white substance (mannitol) as it contributes to the umami. Make a couple slits in the kombu to help release more favor.
- Put kombu into the water to rehydrate for a minimum of 2 to 3 hours in the summertime or 4 to 5 hours in the winter time. It is best though if left to brew overnight.
- Slowly bring kombu dashi to a boil over medium-low heat. Just before the dashi begins to boil, remove the kombu. If left in the kombu becomes slimy and the dashi, bitter.
- Stop here if you are vegetarian/vegan.
- Allow kombu dashi to come to a boil and add katsubushi. Let simmer for 30 to 60 seconds.
- Remove from heat and let steep for 10 minutes. Strain dashi through a fine mesh sieve.
- Store dashi in the refrigerator for 3 to 5 days or in the freezer for 2 weeks.
2021 Recipe – April Ferre – From Just One Cookbook