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Dashi

Number One Dashi

Number One Dashi is basic Japanese stock made with kombu and bonito.

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 Misoshiroquick ‘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.

2012 AniversaRecipe – Pearl Balls with Ponzu Dipping Sauce
2011 AniversaRecipe – Lemon Poppy Seed Cupcakes

Recipe: Number One Dashi

Prep Time: 2 Minutes | Inactive Time: 40 Minutes | Cook Time: 6 Minutes | Yield: 3 Cups | Level: Easy

KombuIngredients

  • 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

Instructions
1 Pour warm water into a small saucepan and Soaking Kombusubmerge kombu. Let soak for 30 minutes.

2 Place the saucepan on medium heat until small bubbles appear around the sides of the pan, 4 minutes. Remove the kombu.

Bonito3 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.

Strain Dashi4 Pour into a container through fine cheesecloth or a paper towel. Use broth or cool and store in the fridge for up to 1 week.

Information
BonitoNotes
Number Two Dashi is made with kombu and bonito that has been used to make Number One Dashi. It is not as strong as Number One Dashi.

Applications
Number One Dashi is a Japanese stock and used in a variety of dishes. Misoshiro is made with Dashi.

Use Dashi in Japanese sauces.

Dish Designer

  • No substitutions.

Inspiration – Helen Horton

SaucyCuisine.com
Cook with Sauces
Number One Dashi
Written by
Photography and Styling by Helen Horton
Updated: October 1, 2013

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