← Back to Search Results
Japanese
Dashi

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Dashi is essential in the Japanese kitchen. It is a stock, basically, made from dried seaweed and dried tuna (bonito), that is used in a wide range of Japanese dishes.

This recipe yields more than you will need for the miso soup in this party, but you’ll need some for the dipping sauces. Keep the extra dashi on hand for more soup later on. Dashi can be stored in the refrigerator for up to a week, or frozen for about a month. By the way, perhaps the only acceptable powdered stock of any kind I’ve ever used is dashi powder, a wonderful shortcut available at all Japanese groceries (as is the konbu and dried bonito you’ll need to make dashi from scratch).

Yield: Makes 2 quarts

Ingredients

  • 8 cups plus ¼ cup cold water
  • 2 ounces konbu (giant kelp)
  • 2 ounces dried bonito flakes

Directions

Place 8 cups of water and the konbu in a large saucepan over medium heat and bring just to a simmer. Immediately add ¼ cup of cold water and stir in the bonito flakes. Return to a bare simmer and immediately turn off the heat. Let the mixture sit for 2 minutes. Discard the konbu and strain the liquid through a fine mesh sieve.


© 2005 David Rosengarten
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings.

2kcal (0%)
6mg (1%)
0mg (0%)
0mcg RAE (0%)
3mg
4mg
0g
0g
0g
0g
0mg (0%)
8mg (0%)
0g (0%)
0g (0%)
0mg (1%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

mexican-everyday Mexican Everyday
by Rick Bayless
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
american-masala American Masala
by Suvir Saran
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
the-provence-cookbook The Provence Cookbook
by Patricia Wells
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
food-to-live-by Food to Live By
by Myra Goodman
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?