How To Make Japanese Dashi Stock
Mar 8th, 2008 by admin
Earlier in the month, I wrote about 8 Useful Japanese Ingredients. Here’s a recipe for dashi stock that I learnt from cookery writer Kimiko Barber at her Japanese Kitchen cookery workshop held at Books for Cooks in Notting Hill, London. This recipe is taken from Kimiko’s recipe booklet that was handed out in class.
Apart from a brief period, I’ve always made dashi stock using ready-made dashi granules that come in small jars or packets. But watching Kimiko make it in class reminded me of how quick it is to prepare fresh – 5 minutes – and I was so inspired that I immediately stocked up on konbu and bonito fish flakes!
She recommends making it fresh and using it the same day, rather than freezing it, otherwise the subtle flavours will be lost.
Her next recipe that I will be publishing next week is for leek and shiitake mushroom miso soup, so you’ll need to make fresh dashi for that, as well as for my easy recipe for Asian vegetable noodle soup.
Ingredients:
1 postcard-sized piece of konbu (dry kelp seaweed)
1 litre water
20g dried bonito fish flakes
- wipe off any dirty bits on the konbu with damp kitchen towel, then cut small slashes in it to help with the release of flavour
- add konbu and water to a saucepan and bring to the boil over a low heat
- remove konbu when it begins to float to the surface, just before water reaches boiling point. Don’t boil it as it will discolour the dashi and make it bitter
- add bonito flakes and let water return to the boil, before removing from heat
- allow flakes to settle to the bottom, then strain the stock using a sieve lined with kitchen towel or coffee filter
Here’s another idea from Kimiko on how to make another type of dashi that she calls water dashi.
Ingredients:
1 postcard-sized piece of konbu
3 dried shiitake mushrooms
7g bonito fish flakes
1 litre boiled, cooled water
- wipe off any dirty bits on the konbu with damp kitchen towel, then cut into thin strips
- add everything to a glass jug with a lid or a sealable plastic container and add the water
- leave in fridge overnight and strain before use. It will keep for up to 3 days in the fridge
If you liked this, try these recipes from the same cookery course:
Click for all the Japanese recipes on World Foodie Guide
I’m really enjoying reading your blog. Before I started this cookbook project, I did not know how wonderful dashi is; everytime I make it I tell my husband to come and smell the amazing smokey/sea scented stuff. For practical purposes (work schedule), it really does freeze quite well. It’s especially handy to freeze in cubes for when you only need a small amount for a sauce or dressing. Also, don’t toss out your kombo and katsouobushi when you make your ichiban dashi; you can make nibon dashi which is not quite so clear but is good for making everyday miso or for braising with.
http://1tess.wordpress.com/essentials/essential-recipes/dashi/
Hi Tess, thanks for the tips, especially on freezing in cubes. Good idea! I’ll try it next time I make a batch.
Hiya. Just wondering, where do you get your bonito from? I’ve searched in my local asian store and online and I’m finding it a bit difficult. Any hints? Thanks.
Sheila U – I go to Arigato or the Japan Centre in central London. How about Japan Centre’s website? http://www.japancentre.com. Just had a look. Go to Food, then the Dashi & Soup Stock section.
Good luck!
Helen Yuet Ling
Hi Helen,
I have a vegetarian partner who doesn’t eat bonito flakes, could you suggest any alternatives to the dashi stock? Would shitake mushrooms be a good substitute?
I really love your blog! It helped me a whole lot when I was preparing our family trip to China recently. Thanks!
Kate – hello! I think I read somewhere recently that mushrooms would make a good substitute stock, but I’ve never tried this before. Luckily the husband doesn’t mind bonito flakes. During my research into where to eat in Japan for my trip in November, I’ve found out that it’s very very hard to be completely vegetarian there. Even shojin ryori, traditional Buddhist monks’s cuisine, occasionally uses dashi stock and similar things…
If I come across any recipes or more ideas over the next month of research, and of course in Japan, I will leave another comment here. Meanwhile, I think mushrooms would work (dried shiitake give much more flavour than fresh!).
All the best and let me know if it works!
Helen Yuet Ling