Japanese Dashi (Bonito Fish Stock)
"A staple for Japanese cooking and recipes. I make a lot and freeze the extra into ice cubes to have on hand when I need it."
- Ready In:
- 17mins
- Ingredients:
- 3
- Yields:
-
4 cups
ingredients
- 4 1⁄2 cups water
- 6 inches dried kelp (konbu)
- 1 cup bonito flakes
directions
- Wipe konbu once with damp cloth and cut into strips.
- Do not wipe off white residue as it dries.
- Bring konbu strips and water to a boil over medium heat; remove konbu.
- Add 1/4-1/2 cup ice water to stock to stop boiling.
- Add bonito flakes and return to boil; then remove from heat.
- When bonito flakes have all sunk from top, strain stock through cheesecloth or coffee filter placed over sieve into another pot.
- Use as directed in recipes.
- Freeze excess for later use, if desired.
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Reviews
-
Super idea and great instructions. Freezing dashi works just fine. Thanks for posting this recipe Sue L. -
I never thought of freezing left over Dashi in ice cube trays. What a wonderful tip!
RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com
