Once you discover the world of dashi broth, I promise you will get addicted to it like I am. This dashi has a wonderful smokiness from the bonito flakes. Every ingredient used in this dashi packs a punch of umami. Dashi has many uses. It's used to liven up soups, dipping sauces and curries. Some of my favorite uses for dashi include miso soup, Japanese curry, okonomiyaki & takoyaki. You can even use the left over kombu and bonito for other amazing dishes as well, which I will share in another post very soon.
Ingredient List: Dashi Broth Yield: 600ml
10 grams kombu
20 grams bonito flakes
10 grams dried shiitake mushrooms (optional)
1 liter water
Step by Step instructions:
First let's start by soaking the kombu & dried shiitake mushrooms in 1 liter of water in a medium size sauce pot for at least 1 hr or up to 1 day.
Once you are done soaking the kombu and mushrooms bring them slowly up to just before a simmer. Then remove from water and either save or discard. I recommend saving and using in other dishes to add flavor.
Once you have removed the kombu and shiitake mushrooms, bring dashi liquid to a boil. Once at a boil turn off the heat and add the bonito flakes. Do not move or stir the bonito flakes. Let them wilt into the liquid. Let them steep in dashi liquid for 5 minutes.
Place a bowl with a mesh strainer on top. Line the mesh strainer with a paper towel. Once the 5 minutes is up, pour the dashi liquid into the mesh strainer. Save or discard the bonito flakes. Again I highly recommend saving and using in other dishes.
This dashi broth is complete. It is so easy to make and great to have on hand. It will add tons of flavor to your soups, curries and dipping sauces. One of my favorite uses for the leftover dashi ingredients is adding it to left over sushi rice and topping with a fried egg. I will post the recipe for this dish soon or you can reach out and I will send it to you.
Happy Cooking!
Check out this recipe on youtube!
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