In our family, this dish has been passed down for many years. My grandfather used to prepare this for all the hunters and family members who came to visit during the hunting season each year.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Additional Time: | 5 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 cups |
Ingredients
- 1 (4 inch) piece dashi kombu (dried kelp)
- 4 cups water
Instructions
- Wipe kombu with a damp cloth to clean it. Cut into 1-inch pieces and place in a saucepan with water. Bring to a boil; reduce the heat to medium-low and simmer for 20 minutes. Remove from the heat and let stand for a few minutes. Strain through a mesh strainer before using.
- Dashi should be pale gold in color and smell like the sea. Keep dashi covered and refrigerated when not in use. Dashi will keep for up to 14 days. The stock will smell sour when it has gone bad.
- Dashi can also be made cold by soaking the konbu in water for 1 to 2 hours.
Reviews
Perfect base for my miso. I did use a little more seaweed and bonito flakes for a more sea food taste.
Trustworthy recipe. Thank you for sharing it.
I use this recipe for dashi every time I make a dish that requires plain water. Seaweed is high in nutrents needed, that are not common in American diets. I chop the bulk Kombu into beef stew where it adds a uncommonly good flavor. When using any type of seaweed, I do not add salt to the dish as it cooks.
This was exactly what I needed to make my miso soup shine. Perfect! It will cook down a little though when it simmers, so be sure to add extra water.