Dashi Stock

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Dashi is the beginning of many Japanese soups, dishes and sauces, such as miso, ramen, a seasoning to flavour vegetables, Chankonabe stew or Kaiseki (several dishes in this traditional meal require the use of dashi). There are several different types of dashi some are regional varieties while others appear seasonally. 

Ichiban Dashi also known as the first dashi is made from a combination of kombu and katsuobushi (Bonito flakes). To make a vegan stock you can skip the katsuobushi and make Kombu Dashi,  a dashi simply made from kombu or Shojin Dashi, a type of “Temple Food” developed by Zen Buddhist monks as a way to pursue a perfect state of mind, made from kombu and dried shiitake mushrooms. 

Dried Konbu
Dried and Fermented Kombu - The whiteness is salt
Bonito Flakes
Bonito Flakes - Kastuobushi
SOUPS & STEWS

Ichiban Dashi

Ingredients 

10g Kombu*

1 litre of water room temperature*

1/2 cup of katsuobushi or bonito flakes

 

 

*10g of Kombu per 1 litre of water, if you want to make more double, triple etc the recipe.

Instructions

  1. Place the Kombu and the water into a jar with a lid or leave it in the pot you will be using with a lid on top. Let it sit at room temperature for 30 minutes or sit overnight on the counter or in the fridge. It should not be left in a hot place. 
  2. Place the kombu and the water into a pot, if you have not already done so. Place the pot on a stove heated at medium – medium-low.
  3. You want to slowly heat up the stock. When it is about to come to a boil, quickly remove the kombu from the pot. If the kombu is overcooked it becomes slimy and will result in a slimy and bitter stock. 
  4. Once the kombu has been removed the katsuobushi can be added. Once the stock has come to a boil remove it from the heat and let the katsuobushi sit for five minutes. 
  5. Strain the broth. Press out all the stock with a wooden spoon and a fine mesh sieve or use a cheesecloth. 
  6. You now have Ichiban dashi. You can store it in the fridge, freeze it for later or make miso soup
Ichiban Dashi Ingredients
Dried Shiitake
Dried Shiitake Mushrooms
SOUPS & STEWS

Shojin Dashi

Ingredients

10 g of Kombu

2 Litre of water

150 g of dried Shiitake Mushrooms.

Instructions

  1. Place the Kombu and 1 litre of water into a jar with a lid or leave it in the pot you will be used later with a lid on top to cover it. Let it sit at room temperature for no less than 30 minutes or overnight on the counter or in the fridge (Best left overnight). It should not be left in a hot place. 
  2. Add the dried shiitake mushrooms to the other 1 litre of water. Let them dehydrate. This may vary on how dried the mushroom is, but somewhere between 3 hours to overnight. They can be left on the counter. 
  3. Place the kombu and the water into a pot, if you have not already done so. Place the pot on a stove heater at medium to medium-low. 
  4. You want to slowly heat up the stock. When it is about to come to a boil, quickly remove the kombu from the pot. If the kombu is overcooked it becomes slimy and will result in a slimy and bitter stock. 
  5. Once the kombu has been removed add in the shiitake mushrooms. Let the stock come to a gentle boil and let the mushrooms cook for a few minutes. 
  6. Turn off the heat and strain the stock. 
  7. You now have Shojin Dashi. You can store it in the fridge, freeze it for later or make miso soup
Konbu Dashi
Kombu Dashi Before other ingredients are added.

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