Dashi is the basic stock used in almost all Japanese dishes. Dashi stock is the base for miso soup. This recipe is for a Konbudashi which is made with konbu (dried kelp/seaweed) and bonito flakes (a dried fish that has been cut into flakes.) There are many variations of dashi but this is probably the most common.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 JapaneseCooking101 | 2020-01-24 16:46:57 |  26,301 Views |
Kombu Dashi Recipe – Japanese Cooking Lessons 101
1 ounce dashi kombu (dried kelp)
Wipe off any dirt from kombu with a paper towel being careful not to wipe off the white powdery deposits on the seaweed. Soak kombu in water in a saucepan for 30 minutes to soften it.
Place the kombu on a cutting board; cut several slits lengthwise in the leaf. Return the kombu to the water in the pot; bring to a boil. Once the water boils remove the kombu to prevent the broth from becoming bitter.
