HOMERecipe: Making Dashi

Making dashi

Dashi (broth) is fundamental to Japanese cuisine. It is said that there are two types of dashi: first dashi and second dashi. First dashi is made by turning off the heat below 100°C and letting the residual heat extract the umami, while second dashi is made by using the same ingredients as for the first dashi and boiling them to extract the umami. At home, there is no need to be particular about first and second dashi. Making dashi is often thought to be time-consuming, but it is surprisingly easy to make. Just
put the ingredients in water and leave it for a day, and that is enough to extract the dashi. If it is not enough, simmer it slowly to make an even more delicious dashi. It has a richer umami than the first dashi extracted with residual heat and can be used in a variety of dishes.
On the other hand, choose the best quality ingredients you can and use them completely in your cooking. For example, the kelp used for dashi can be used to make tsukudani (simmered food), and the dried sardines can be used in miso soup.
"Rather than buying cheap things and throwing them away, buy good things and use them all" - this is the basic principle of cooking.

Japanese food

The chef teaches the basics

Takashi Tamura

[Chef Tamura's Book] Tsukiji Tamura's Japanese Cuisine

Amazon

Cooking time: 20 minutes

Excluding the time required for water brewing

0 modified recipe posts

How to make it

[How to make bonito stock]
Combine water and kombu seaweed in a pot and let it sit for a day.
(Even at this stage, it will have a sufficiently delicious stock. It's convenient to store it in a thermos or similar container in the refrigerator.)

Add bonito flakes to [1] and bring to a boil

After simmering for about 10 minutes, gently skim off the scum, apply pressure from above and strain through a cloth

[How to make dried sardine broth]
Remove the heads and bellies from the dried sardines with your fingers. (This helps to reduce the fishy smell and off-flavors.)

Place the sardines (heads and guts removed) and kelp in a pot and leave for a day. (You will notice that the sardines that were floating in the pot will sink after a day. This is proof that the stock has already been released.)