Kombu Katsuobushi Dashi (Kelp & Fish Flake Stock)
こんぶ かつおぶし だし / 昆布 鰹節 出汁
Kombu katsuobushi dashi, also called just katsuo dashi, is probably the most important stock in Japanese cooking, whether it's for soups and nimono (simmered dishes) or as the base for dipping sauces. You can also make dashi by just using kombu or adding ingredients like shiitake mushrooms or niboshi (dried anchovies / sardines). There is kombu (a thick, dried kelp) that is available specifically for making dashi called kombu dashi. The key for making good dashi is to not overboil the kombu.
- 6 cups of cold water
- 1 strip of dried kelp, about 5-6" inches (kombu こんぶ)
- 1/4 cup of dried fish flakes (katsuobushi かつおぶし) - the large kind for making dashi is called kezurikatsuo けずりかつお
- Put the kelp strip and 6 cups of water into a pot. Soak for 20 minutes.
- Bring the kelp and water to a simmer over medium heat. Remove the kombu.
- Add the katsuobushi to the water and remove from heat. Let sit for 5 minutes, until the flakes sink to the bottom. Skim the foam off of the top, then strain the broth using cheesecloth or a fine strainer. Use immediately or refrigerate for up to 5 days (you can also freeze).
- Note: this first brew is called ichiban dashi. You can repeat the process with the same amount of water to make niban dashi, or second brew, which will be weaker tasting. Add a bit more fresh katsuobushi. Generally this weaker tasting broth is not used for soups but for simmered dishes.
Serving Size: 4
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Preparation Time: 30 minutes