| How to make Dashi | | Print | |
| Basics of Japanese cooking |
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You can buy all kinds of granulated or liquid instant Dashi. However, you can also make your own fresh Dashi. Here’s how to make a basic dashi stock. Ichiban Dashi (First Dashi / Katsuobushi & Komb mixed Dashi) 1 Place about 4 inches square of Konbu in 5 cups of water in a midsize saucepan and hest the water. 2 Remove Konbu when it comes up on surface. 3 Just before the water comes to a boil, add 1.5 cups (or 7 ounces) of katsuobushi all at once. Turn off the flame after 10 seconds. 4 Wait for the flakes to sink down to the bottom of the pan, then remove the katsuobushi using a strainer. Simple Katsuobushi Dashi 1 Heat 5 cups of water in a midsize pan. 2 Just before the water comes to a boil add 1.5 cups (or 7 ounces) of katsuobushi all at once. Turn off the flame after 10 seconds. 3 Wait for the flakes to sink down to the bottom of the pan, and then remove the katsuobushi using a strainer. |
| Last Updated on Friday, 11 December 2009 12:47 |


