The smell of dashi—the basic stock common to hundreds of Japanese dishes—is everywhere in Japan. And that makes sense: it’s a quickly made stock that gives all kinds of foods a good, distinctive flavor. The two main ingredients—kelp (a kind of seaweed also called kombu; see page 484) and dried bonito flakes (bonito is a type of tuna)—are esoteric, but they’re sold at every Japanese market and now at many more general Asian markets and health food stores. The process is simple, the results reliable; try it. But whatever you do, steer clear of instant dashi, which is just about as good as chicken bouillon cubes, which is to say not good at all.
Recipe information
Yield
makes about 2 quarts
Ingredients
Preparation
Step 1
Combine the kelp and 2 quarts water in a medium saucepan and turn the heat to medium. Do not allow the mixture to come to a boil; as soon as it is about to, turn off the heat and remove the kelp (you can use it as a vegetable in stir-fries or salads if you like).
Step 2
Immediately add the bonito flakes and stir; let sit for a couple of minutes, then strain. Use the dashi immediately or refrigerate for up to 2 days.
