Don’t let its simplicity fool you. A well made dashi packs a wallop and is the foundation of Japanese cuisine. If you want the real deal you have to make this stuff from scratch. Possibly the easiest stock of all to make but again you will have to make a trip to the Asian grocery. Never fear though the stock only takes a couple of minutes to throw together.
Makes +- 8 cups
8 cups cold water
one 8 x 4 inch sheet kombu, kelp
one 2 1/2 inch finger of ginger, peeled and cut lengthwise into 4 slices
2 cups katsuobushi, dried bonito flakes
1. Gently wipe the kombu with a damp cloth to remove white salty stuff. Don’t worry if you don’t get it all.
2. Place the kombu in a pot along with the ginger and water. Place the pot over medium heat. Once the water starts to steam and develop lots of bubbles that are attached to the side of the pan turn off the heat. You do not want the pot to boil.
3. Set a timer for 12 minutes. At the end of twelve minutes remove the kombu. Turn the heat back on and bring the broth to just short of boiling again. Turn off the heat and add the bonito flakes.
4.Set the timer again for 12 minutes. At the end of twelve minutes strain the stock and use it immediately or store in the fridge. It is best if you use the stock within three days of making it.
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