Popular - Soup, Stew and Chili
Dashi is the basic stock used in most all Japanese cooking. Dashi stock is the base for miso soup. This recipe is for a Konbudashi, which is made with konbu (dried kelp/seaweed) and bonito flakes (a dried fish which has been shaved into flakes.) There are many variations of dashi, but this is probably the most common.
Prep 5 mins Cook: 5 mins Additional: 50 mins Total: 1hr Servings: 8 Yield: 8 servings
Dashi Stock (Konbudashi)
1 ounce dashi kombu (dried kelp)
1 quart water
½ cup bonito flakes
Soup, Stew and Chili Step 1 Wipe away any dirt from the kombu with a paper towel being careful not to rub off the white powdery deposits on the seaweed. Place the kombu and water in a saucepan and allow it to soak for 30 minutes to become soft. Step 2 Remove the kombu from the water and cut several lengthwise slits into the leaf. Return the kombu to the water and bring it to a boil. As soon as the water begins to boil remove the kombu to prevent the stock from becoming bitter. Step 3 Stir the bonito flakes into the kombu-flavored water bring back to a boil and take the pan off the heat. Allow the water to cool. When the bonito flakes have settled to the bottom strain the dashi through a strainer lined with cheesecloth or a coffee filter.
Servings Per Recipe:8 Calories: 12.2 % Daily Value * Protein: 1g 2% Carbohydrates: 2g 1% Calcium: 3.5mg Magnesium: 1.2mg Potassium: 1.2mg Sodium: 111.1mg 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Comparison based on the ESHA Research Database © 2018, ESHA Research, Inc.
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