Dashi
Greg Dunmore
Servings
1 Quart
For me, this dashi is the backbone of countless Japanese dishes, and I’ve spent years refining my method to get it just right. For the best flavor, I recommend soaking the konbu for a full 24 hours to extract its deep umami. If you’re short on time, an 8 to 12-hour soak will still work well for this recipe. However, if you’re very short on time, you can always use the Quick Dashi recipe as a faster alternative. Either way, having a good dashi on hand will elevate your Japanese cooking.
Ingredients
Directions
- Combine the water and konbu in a nonreactive pot, such as stainless steel, and let it sit for 12 to 24 hours. Alternatively, you can soak the konbu in a large glass jar, remove the konbu after 12 to 24 hours and pour just the liquid into the pot.
- When ready, slowly heat the pot until it is almost at a simmer – you’ll start to see small bubbles forming on the bottom of the pot.
Turn off the heat and add the katsuobushi. If you’re using thin shavings, let them steep for 1 to 3 minutes. If you’re using thick shavings, first remove the konbu, then keep just below a simmer and steep the katsuobushi for at least 20 to 30 minutes. The longer you steep, the more intense the katsuobushi flavor will become.
Finally, strain the dashi through a chinois or sarashi (traditional cotton cloth), and it’s ready to use.