Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Dashi
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- Total: 15 min
- Prep: 15 min
- Yield: about 4 to 5 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 3
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 0 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 33 mg
Dashi, a simple, easy-to-make stock, is indispensable in Japanese cooking. This is awase dashi, the most common version, which is made from kombu (dried kelp) and katsuobushi (dried bonito flakes).
- Total: 15 min
- Prep: 15 min
- Yield: about 4 to 5 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 3
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 0 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 33 mg
Ingredients
Directions
- In a saucepan, combine the water and kombu. Bring to a simmer, uncovered, over medium heat. Remove the kombu and discard. Bring the liquid to a boil, add the bonito flakes and immediately remove the pan from the heat. Let the dashi sit undisturbed for 2 minutes. Strain through a fine mesh strainer into a medium bowl. Discard the bonito flakes. Use now or store covered in the refrigerator for up to 3 days.
