Hello everyone?
This time, even those who are not good at making soup stock can make it easily! You can make Dashi without putting it on the stove.
What is Japanese Dashi stock?
There are various types of Dashi, but the most used ingredients are probably dried bonito flakes, kelp, and dried sardines. Dashi, made from dried bonito flakes and dried sardines has a strong seafood flavour, while Dashi made from kelp has a refreshing taste.
Basically, dashi is made by boiling the ingredients in water and straining, but powdered or granulated Dashi can be used to make dashi broth more easily.
Powdered dashi broth is readily available at Asian supermarkets, but, if you want to make a more authentic version and don’t want the hassle, this may be the right choice for you.
You don’t even need a stove. Just put the ingredients in a teapot, pour boiling water into the teapot, wait one minute, and it’s ready to use.
I use sometime dashi powder, but I choose additive free dashi powder.
Where can get those ingredients.
Bonito flake (Katsuobushi)- Asian shops.
Kombu– Japanese shops or online.
If you can’t get kombu, I used this time dried Wakame from Asian shops or healthy shops.
Why use dashi stock for Japanese cooking?
Just delicious! The food tastes great!
Dashi made with umami seasoning has a strong, monotonous flavour, but dashi made properly with kombu and bonito has depth, and its aroma and richness spread gradually. The sixth taste, umami, is now attracting attention around the world. You can taste its umami.
Additive-free, healthy, tasty, low-sodium!
Soup stock made from natural ingredients is additive-free, safe, and healthy.
With umami, you can enjoy delicious dishes with less salt. Even those who do not try to reduce salt can enjoy dishes with a satisfying flavour if they have umami.
This is a particularly nice benefit for those who are concerned about lifestyle-related diseases.
Japanese Dashi stock
Equipment
- 1 Tea pot
Ingredients
- 5 cm Dried Wakame or Kombu
- 5 g Bonito flake
- 450 ml Hot water
Instructions
- Put bonito flakes and dried wakame in a tea pot’s strainer.
- Pour 450ml of hot water into the tea pot, put the lid on, then leave 1 min.
- After 1 min, pour into the bowl or jug and you’re done. (If you don’t have a strainer in your tea pot, use a strainer when you pour the dashi into a bowl)
Video
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