Dashi Broth

by Katie
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Dashi is a staple in many Japanese dishes and is critical to getting the right flavor. If I’m making a soup or a dish where the dashi flavor is prominent, I’ll take the time to make the homemade dashi, but for quick dishes such as Oyakodon, I just use the instant method.

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Dashi Broth

Dashi is a staple in many Japanese dishes and is critical to getting the right flavor. If I’m making a soup or a dish where the dashi flavor is prominent, I’ll take the time to make the homemade dashi, but for quick dishes such as Oyakodon, I just use the instant method.

Cuisine Japanese
Author Katie

Ingredients

Simple Quick Method

Homemade Method

Instructions

Simple Quick Method

  1. Dissolve the bonito powder in the hot water… Done!

Homemade Method

  1. Clean the kombu with a damp cloth (but don’t wash in water, you just want to remove the outer powdery substance)
  2. Soak the kombu in 2 cups of water for 30 minutes or overnight
  3. Transfer the kombu and the soaking water to a pot, and turn the heat to medium-high
  4. Just before the water begins to boil, remove the kombu (don’t let the water come to a full boil, or your broth will taste off)
  5. Add the bonito flakes, and let them simmer for 1 minute
  6. Turn off the heat, and let the bonito sit for 10 minutes
  7. Strain the mixture, retaining just the liquid

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