Dashi recipe
Published: November 1, 2017 at 10:30 AM
Save recipe
Makes 1 litre
Easy
Total time: 30 mins
0 reviews
loading...
Get 5 months for £5 when you subscribe today
Dashi is a Japanese stock made from kombu, a dried seawed and katsuobushi (bonito) that is dried and thinly shaved tuna. It’s quick and easy to make and adds an umami depth of flavour to many Japanese dishes
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
This recipe makes 1 litre of dashi and can be scaled up and down, working on the 2:1 katusobushi to kombu weight.
Ingredients
- 20g kombu
- 40g katuobushi
Ad
Method
-
step 1
Wash the kombu really well under cold running water and add to a pan with 1 litre of cold water. Heat gently and slowly bring to just below a simmer, this should take 10-15 minutes. Remove from the heat and remove and discard the kombu. Add the katsuobushi flakes and stir well. Leave for 5 minutes and strain through a fine-sieve or muslin, gently squeezing the katsuobushi, then discard.
Dashi will keep for up to 1 week covered in the fridge.
Both kombu and katsobushi are available online from japancentre.com and amazon.co.uk.
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue