Dashi, the Stock Behind Many Japanese Dishes
This homemade dashi stock is the secret to many Japanese dishes. It has only two ingredients besides water, it's packed with nutrients, and once you have it in the freezer it flavors soups and sauces on demand. Liquid gold.
Ingredients
- 1 piece kombu (dried seaweed), do not wash it first
- a handful bonito flakes (dried fish flakes), leave out for vegan dashi
- a potful water
Method
- 1
Add water to a pot and add the kombu. Do not wash the kombu first, you'd wash off the nutrients and goodness of the seaweed.
- 2
Let it simmer for 10 minutes. When it starts to boil, take out the kombu.
- 3
Bring the steeped water to a boil, then turn off the heat and add the bonito flakes.
- 4
Let that steep for another 3 minutes, then strain.
- 5
Give this holy water a taste, then store it in freezer bags, up to 3 weeks in the freezer.
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