A video illustration of ‘making the most basic Japanese broth’, most common using konbu (dried seaweed) and katsuobushi (bonito flakes). The dashi (broth) can be pre-made stored in the fridge for about 2-3 days. The broth additives which comes in frequent use with Japanese dishes are called ‘dash’ and these dashi can be a combination of dried fish flakes, dried seaweeds, dried shitake mushrooms and dried soybeans.
Dashi (Japanese Bonito Broth)｜鰹出汁
- Prep Time
- Cook Time
- 1000 cc
- Difficulty Level Intermediate | 中級
- Dried Seaweed ｜昆布…10g
- Dried Bonito Flakes｜鰹節… 15g
- Water ｜水…1.5 litres
- (Water 1 litre = Approx. US 2 pints)
- Soak the dried seaweed in water before using it. I prefer to soak it for at least half a day so until it has well absorbed the water. Bring it to a boil and let it simmer before boiling point (low heat) for 30 minutes or so until you start seeing the broth very lightly tanned and smell a good scent of seaweed.｜昆布は水に半日ほどつけて使うのをおすすめします。昆布を沸騰まで持って行き、直ちに火を下げて30分ほど弱火で昆布の香りと旨味を出します。
- Once all the goodies of the seaweed seem to be extracted, bring the soup to boiling point. Grab a handful of dried bonito flakes, add it to the soup and immediately turn off the heat.｜昆布から十分な旨味がでたら、沸騰点まであげて鰹節を一握り入れたら直ちに火を消します。
- To get a clear 'Ichiban-dashi' (1st soup), do not boil the bonito flakes as it tends to bring out a bitter taste.｜透明な一番出汁を取るためには鰹節を沸騰させないように気をつけましょう。沸騰をさせると苦味みでてきてしまいます。
Hi! I’m Hisako. A personal recipe library to share.Read more about this chef..