Ingredients
Method
- Add kelp and water in a medium saucepan. Place the saucepan over medium heat, for about 10 minutes or until small bubbles start to form at the bottom of the pan. This is a sign that it is just before boiling point. At this point, remove the kelp from the saucepan.
- Add in the bonito flakes and place the saucepan onto medium heat. Bring the dashi to a simmer. Allow it to continue to simmer for another 1 minute. Remove the saucepan from the heat.
- Set the saucepan aside, allowing the flavours to bloom.
- Strain the dashi through a sieve (or colander lined with paper towel or cheese cloth)into a medium sized bowl.
- Use immediately, refrigerate in an air-tight container for up to 3 days, or freeze for up to 2 months.
Notes
PRO TIPS
Bloom the kelp – For extra flavour, soak the kelp in the 4 cups of water in the saucepan for at least 15 minutes or a quick dashi stock. If you have more time, soak the kelp overnight for a richer dashi stock.
Do not boil – It is important not to let the water boil while the kelp is still in the saucepan. Removing the kelp before boiling point will prevent the dashi from being slimy and bitter.
Straining the dashi – If you do not want to pour your dashi through a sieve or colander, you can set the saucepan aside for a few minutes to allow the bonito flakes to sink to the bottom, before ladling out the dashi stock. Alternatively, use a hand-held sieve to scoop the bonito flakes out.
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