TOKYO | WASHOKU @ LIVING renewal in progress !!!

mastering..Japanese soup stock ‘Bonito Kelp DASHI’ | かつお昆布出汁

As with this post, I will try to post some fundamentals, the origin of Japanese (Washoku) cuisine, most common and frequently used ‘Katsuo (Bonito) DASHI (Stock) ‘. As the French have different type of soup stocks for their exquisite sauces, the Japanese culinary soup stock, frequently uses the’Katsuo (Bonito) DASHI (Stock) ‘ for everyday cooking.

Simplified, here are some list of Japanese soup stocks as compared with the French cuisine. Our majority of our (basic) soup stocks are attained from sea products, Japan geographically enclosed by the ocean.

10月に入りました。これからの季節は鍋やら煮物が美味しくなる季節で今週の一週間は和食の基本となる「出汁」にフォーカスして投稿してみようかと思います。鰹昆布出汁の取り方から始めます。

Classic Japanese Stocks (in general)  (和食の出汁の種類)

  • Katsuo Konbu Dashi : Bonito stock, 1st and 2nd stock (鰹昆布だし)
  • Konbu Dashi : Sea Kelp Stock(昆布だし)
  • Niboshi Dashi : Dried Small Sardines Stock (煮干しだし)
  • Hoshi-Shitake Dashi : Dried Shitake Mushroom Stock(干し椎茸だし)
  • Fish Soup : Different type of fish (魚のあら)
  • Chicken Soup: Chicken Bones(鶏ガラ)

Classic French Stocks(フランス料理の出汁の種類)

  • White stock : A clear, pale liquid made by simmering poultry, beef, or fish bones.(鶏、牛、魚から取る白い透明な出汁)
  • Brown Stock : Amber liquid made by first browning/roasting poultry, beef, veal, or game bones.(鶏、牛、野鳥から取る薄茶色透明な出汁)
  • Fish Stock (Fumet) : Highly flavored stock made with fish bones. (魚の骨の出汁)
  • Vegetable Stock (Court bouillon) : Aromatic vegetable broth(野菜の出汁)

Posts will continue this week on the topic of ‘Japanese basic soup stock | DASHI’ .

Bonito Kelp ‘DASHI’ | かつお昆布出汁

Course: SoupsCuisine: JapaneseDifficulty: Easy
Prep time

1

hour 
Cooking time

1

hour 

Ingredients |
‘ichiban-dashi’ (1st soup stock)


  • 10g Dried Kelp  (1%) | 昆布

  • 10g Dried Shaved Bonito Flakes   (1%) | うす削りかつお節

  • 1000cc Water (100%) | 水


  • INGREDIENTS | ‘NIBAN-DASHI’ (2nd SOUP STOCK)
  • ‘ICHIBAN-DASHI’ (1ST SOUP STOCK)


  • 500ml Water

  • 4~5g Dried Shaved Bonito Flakes | うす削りかつお節

Directions

  • ‘ICHIBAN-DASHI’ (1ST SOUP STOCK)
  • ** Making the kelp broth **
    ① To extract the kelp umami (deliciousness) soak in water for at least 30 minutes. prefer to soak it for at least half a day so until it has well absorbed the water or even the night before for extraction of umami.
    ② Slowly heat from low to medium heat over 10 minutes and bring it just to before boiling. Do not bring to boiling point as the kelp flavor will be quite strong as to use as a broth.

    ** 昆布だしを火にかけます **
    ① 火にかける前は、できれば30分以上水につけておくとうまみを抽出しやすくなります。昆布は1時間前からでも、前日からでもつけておくといいです。
    ② 火は弱火〜中火でゆっくりと10分以上かけて沸騰直前までもっていきます。
    昆布を入れたままグラグラと沸騰させてしまうと、昆布臭い仕上がりになるので沸騰させないことが大切です。
  • ** Making the bonito stock **
    Remove the kelp from the broth and bring it to boiling point and turn off the heat.
    Grab a handful of bonito flakes and place it into the broth. Bring the heat to medium and let it boil, removing the froth, let it boil for about 3~4 minutes.

    ** かつおだしの取り方 **
    昆布を取り出し、一度沸騰させて火を止めます。
    火を止めてからかつお節を入れます。
    また、中火にかけ、再沸騰してきたら火を弱め、お玉を使ってアクをとります。
  • ** Types of bonito broth **
    Strong umami taste of bonito: If you want to use it for general Japanese cooking, such as side dishes (osozai) and miso soup, slowly simmer it on low heat for about 3 to 4 minutes.
    Clear soup: slowly simmer it on low heat for 1-2 minutes for a subtle taste of bonito.
    Bonito broth can be preserved cold and use within 2-3 days or freezing it into ice cubes come quite handy.

    ** かつお出汁の種類 **
    ・かつお節のうま味をしっかり引き出す:おかずや汁ものなど料理全般で使いたいときは、3~4分ほどじっくり弱火で火を入れてから節をこします
    ・上品な雑味のないだし:お吸い物の場合だけ、かつお節の雑味を出さないように1~2分で早めに節をこします
    ・出汁は冷蔵庫に入れて2~3日で使い切ります
  • ‘NIBAN-DASHI’ (2nd SOUP STOCK)
  • Although the fragrance may be slightly weaker, it is has it’s own unique second feature of its rich umami, often used for boiled vegetables, cooked rice and hot pots. Add water and bring it agin to boiling point, 3~5 minutes over low heat. If the flavor is too weak, supplement with a small amount of bonito flakes.

    ① Put the first soup stock and 500ml of water in a pan, bring to the boil, boil on low heat for 3-5 minutes and set aside.
    ② Add 4.5~5 g of bonito flakes and let it settle for about 1-2 minutes.
    ③ Makes about 440ml, soup stock.
  • ** 二番出汁の取り方 **
    香りはやや弱くなるが、濃い旨味が特徴の二番だし。煮物、炊き込みご飯、鍋物などに使います。旨味が残っているので、一番出しに水を足し、沸騰したら弱火にかけてじっくりと素材を引き出します。香りが弱すぎるようであれば、少量の削り節を足します。

    ①鍋に一番出汁の出汁ガラ及び水500mlを入れ火にかけ、沸騰させ弱火で3~5分間煮出して火を止める。
    ②火を止めたらけずり節4.5~5gを加えて、1~2分間おき、こします。
    ③だしとして、約440ml 取れます。

Recipe Video

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