Dashi Stock – Japanese Cooking

Since I am currently taking my culinary arts in ISCAHM, I will be doing pretty much a lot of French Cooking. With that in mind, I think I need to start cooking Asian cuisine so that my learnings won’t be redundant in a manner of speaking. Since my knowledge is heavy on Japanese cooking, I thought of starting with the basic dashi stock.

Dashi stock is one of the fundamentals of Japanese cooking which is similar to stock making in French cooking.

There are technically 2 main ingredients of making dashi: konbu and katsuoboshi, shown in the cover photo.

Konbu is kelp. It is a dried seaweed while katsuoboshi is also called bonito flakes. It is a form of shredded and dried skip jack tuna.

Making dashi is easier and not that time consuming. The total cooking time could just be a little less than 30 mins.

You start by preparing the konbu. Get your konbu!

Wipe its surface with tissue paper to remove dust and dirt.

Place the konbu into a casserole with water. Cover it and let it sit for around 20 minutes.

When it is done, take a look; the flavor of konbu should have infused with the water. It will look a bit green.

Place the whole casserole on a stove and bring it to a boil.

When the water starts to boil, remove the konbu.

Now, add the katsuoboshi.

Bring it to a boil again.

When it starts to boil, remove the katsuoboshi and strain the stock. You will have a clear dashi stock at the end which you can keep in the fridge for later use.

A good ratio for making this stock is to use 20 grams of konbu and 10 grams of katsuoboshi with 600ml of water.

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