Dashi

Dashi

Dashi stock

By
From
The Complete Asian Cookbook
Makes
1.5 litres
Photographer
Alan Benson

Dashi is basic to Japanese cooking and is quickly and easily made. It may be kept refrigerated for up to 2 days, so if you have surplus, freeze it. Even simpler to prepare (and useful to have on hand) is instant dashi, sold in packets.

Ingredients

Quantity Ingredient
5 cm square kombu, rinsed and drained
3 tablespoons bonito flakes

Method

  1. Put 1.5 litres water in a saucepan and bring to the boil. Stir in the kombu and boil for 1 minute, then remove the kombu from the water and add the bonito flakes. Bring back to the boil, then remove from the heat immediately. Leave for a few minutes until the flakes settle, then strain and use as required.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again