The Sauce: Dashi – Number One Dashi is made with kombu and bonito flakes and infuses these flavors into a potent stock for Japanese cooking.
‘Great Sauces Transform Good Food into Gourmet’
Dashi on a week night
Just like bouillon for chicken, beef or vegetables, you can purchase instant dashi granules and make short order Japanese stock. On the other side, here’s a made-from-scratch stock you can make on a week night.
When you walk in the door, set the kombu to soak while you change your clothes, catch your breath and have a quick ‘how’s your day’ exchange. Return to the kitchen and inside 20 minutes you’ve got Dashi. I love homemade stock but you can’t coax good stock out of meaty chicken or beef bones in twenty. Nor will vegetables yield stock in less than an hour.
In minutes you can make Misoshiru (10/21/13) or a complex dipping sauce for fish, seafood and vegetables.
You may also enjoy Chicken Stock, Beef Stock, Sushi on the Fly, Thai Chicken with Fresh Basil, Vietnamese Kebobs with Dipping Sauce, Shrimp and Pork Balls with Spicy Lime Sauce, Nigiri Fruit Sushi, Pearl Balls with Ponzu Dipping Sauce and Yakitori.
Recipe: Number One Dashi
Prep Time: 2 Minutes | Inactive Time: 40 Minutes | Cook Time: 6 Minutes | Yield: 3 Cups | Level: Easy
- 1 4-inch square piece kombu
- 4 cups warm water
- 1 cup bonito flakes or katsuobushi
Special Equipment – small sauce pan, cheesecloth or paper towel, sieve
2 Place the saucepan on medium heat until small bubbles appear around the sides of the pan, 4 minutes. Remove the kombu.
3 Increase the heat to high and bring to boil, about 1-2 minutes. Remove from the heat and add bonito flakes. Gently touch the flakes with chopsticks to immerse, then let stand for 10 minutes. Do not stir to prevent clouding the liquid.
Number One Dashi is a Japanese stock and used in a variety of dishes. Misoshiro is made with Dashi.
Use Dashi in Japanese sauces.
- No substitutions.
Inspiration – Helen Horton
Cook with Sauces
Number One Dashi
Written by Helen Horton
Photography and Styling by Helen Horton
Updated: October 1, 2013