This is a basic for any Japanese kitchen. In fact, dashi plus miso and some shreds of vegetable equals “miso-shiru”, or miso soup. There are various styles of hana-katsuo (dried bonito flakes)-some are smoked or dried over wood fires, others are not. I especially like using the smokey ones for miso soup as the year turns cool. Look for these flakes in Japanese or oriental markets, some “health-food” stores, and better groceries. In Watsonville, look for them at Yamashita Market. You can find them online as well.
INGREDIENTS:
7 cups water 1 3”x6” piece of Konbu, wiped with a damp cloth and scored with a sharp knife or use scissors to make several cuts to the edge Small handful (½ to ¾ C.) Hana-katsuo (Dried bonito flakes)
METHOD:
Place konbu in water and bring to a boil. Boil two minutes and turn off.
Sprinkle bonito flakes into the water. Do not stir. When flakes sink, Dashi (that is the name for this, the basic broth at the root of much of Japanese cookery) is now ready. Strain into clean container.
For vegetarian dashi: Double the konbu, bring to a boil, reduce to medium heat and cook down by 25%, add 1 C. cold water and simmer another 10 –15 minutes. Remove konbu.
Dashi will keep 2-3 days in ‘fridge or may be frozen at this point.
Chef’s Notes and Tips:
This is a basic, quick method for making dashi. I have made it where I left the konbu in the water for several hours, or overnight, before bringing it to a boil. This provides a deeper flavor and some texture to the broth as the seaweed will thicken the broth somewhat. I have used different seaweeds to add depth of flavor, and I have experimented with different bonito flakes as well.
This is the base of miso soup, and it is used in many other dishes in the Japanese kitchen as well. It appears in simmered meat and seafood dishes as well as in various sauces. Make some and freeze, and never buy instant miso soup again.
Yield: Around 6½ cups
Source: Chef Andrew E Cohen
If you enjoyed this article, please consider sharing it!
