Dashi

Recipe courtesy Alton Brown, 2009

Show: Good EatsEpisode: Pantry Raid XII: Turning Japanese

Rated: 5 stars out of 5Rate itRead users' reviews (3)

RECIPE
COMMENTS & REVIEWS(3)

Cook Time:
25 min
Level:
Intermediate
Yield:
2 quarts dashi

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Times:

Prep: 5 min
Inactive Prep: 30 min
Cook: 25 min
Total:: 1 hr 0 min

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Ingredients

2 (4-inch) square pieces kombu
2 1/2 quarts water
1/2-ounce bonito flakes or katsuobushi, about 2 cups

Directions

Put the kombu in a 4-quart saucepan, cover with the water and soak for 30 minutes.

Set the saucepan over medium heat until the water reaches 150 to 160 degrees F and small bubbles appear around the sides of the pan, 9 to 10 minutes.

Remove the kombu from the pan. Increase the heat to high and bring to a boil, 5 to 6 minutes. Reduce the heat to low and add the bonito flakes. Simmer gently, stirring frequently, for 10 minutes.

Strain the liquid through a fine mesh strainer lined with muslin or several layers of cheesecloth. Reserve the bonito flakes for another use.

Store in an airtight container in the refrigerator. Use within 1 week or freeze for up to a month.

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Comments & Reviews

recipe Dashi
Nancy Minneapolis, MN 12-02-2009
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Easy to make and definitely tasty!
Rated: 5 stars out of 5

This was a very easy recipe to make and it made the most delicious miso soup. My husband said it was as good if not better... than the soup from our favorite Japanese restaurant. The only thing to note is that the timing listed on the recipe didn't seem completely accurate. (however, more than likely its just a matter of different stoves). I found it took a little longer to reach the required temperatures than the recipe said. But its not a complaint...just an observation. I intend to make more of this over the weekend to have it on hand for easy and quick miso soup.Read more
recipe Dashi
Gordon Santa Clara, CA 11-24-2009
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So many possibilities
Rated: 5 stars out of 5

Ever since seeing this Good Eats episode, I've been wanting to make dashi. I had read about dashi beforehand but until Alton... showed how to make it, I had no idea how simple it was. I used the dashi to make tsuyu sauce (the recipe for which is on this site) so I could make the cold soba noodles dish that he described. I topped the noodles with slices of kamaboko which I also picked up at the Asian market when I bought the ingredients for the dashi. I would think the noodles would also go well with some spicy marinated tofu. The dashi would probably also make a good base for a brine. It could be combined with some chicken buillon for a light tasting broth. And the NY Times had a good article describing even more possibilities for using dashi: http://www.nytimes.com/2008/10/15/dining/15dashi.htmlRead more
recipe Dashi
ava Angier, NC 11-15-2009
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wonderful easy recipe
Rated: 5 stars out of 5

Thank you for giving me the key to miso soup through this dashi recipe. We love the soup but with kids don't go out to... Japanese steak houses like we used to. It's a wonderful comfort food for the USA too.Read more