Sauces

Dashi

By: Taichi Chen

Basic Japanese Soup Stock

Ingredients

  • 1 square (4 inch) Kombu
  • 6 C water
  • 3/4 C katsuobushi (shaved dried bonito)
  • 1 dried shitake mushroom (don't bother with fresh)

Directions

  1. Wash kombu with damp cloth
  2. Bring water, kombu, and shitake to a boil
  3. Remove kombu and shitake once large bubbles appear
  4. Add shaved bonito and turn off heat
  5. let stand until shavings settle to the bottom of the pan
  6. Strain

Notes

You can make niban dashi by reusing the kombu and bonito by putting in a pan with 5 Cups of water and boiling for 5 min.

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