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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.
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.
Print Recipe
Ingredients
Simple Quick Method
- 1 teaspoon Dashi Powder
- 2 cups just under boiling water
Homemade Method
- 10 grams of Kombu
- 2 cups of water
- 15 grams of bonito flakes
Instructions
Simple Quick Method
- Dissolve the bonito powder in the hot water… Done!
Homemade Method
- Clean the kombu with a damp cloth (but don’t wash in water, you just want to remove the outer powdery substance)
- Soak the kombu in 2 cups of water for 30 minutes or overnight
- Transfer the kombu and the soaking water to a pot, and turn the heat to medium-high
- 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)
- Add the bonito flakes, and let them simmer for 1 minute
- Turn off the heat, and let the bonito sit for 10 minutes
- Strain the mixture, retaining just the liquid
