Japanese Basic dashi stock

Delicious Japanese dashi

Dashi is the basic soup stock used in Japanese cooking. Unlike Western or Chinese basic stocks that rely on stewing meat or vegetables for a long time to extract the flavors, they can quickly make Japanese dashi.

There are instant dashi granules available, but they are high in sodium and stuff like instant stock cubes. Not that sodium is necessarily bad, but when it’s so easy and comfortable to make a real stock from scratch, what the difference, and I precisely believe that you won’t regret at all your effort.

There are basic ingredients for making dashi, all of which can be bought at a Japanese grocery store if you are living outside Japan. Korean or general Asian/Chinese grocery stores may have them, too, though I have noticed that while instant dashi is readily available, the basic dashi ingredients aren’t always.

You may be able to buy bonito flakes and konbu seaweed at a Whole Food or very well stocked regular supermarket also these days too. Some natural food stores sell these ingredients sometimes.

Japanese katsu bushi

The first ingredient used for dashi is shaved dried bonito flakes, called katsuobushi or kezuri bushi. You can also buy a whole, dried bonito (it looks like a fish-shaped wooden log) and shave it on something that looks like a plane, but this is too much work for me. I use the pre-shaved bonito flakes that come in big bags.

Dried kombu seaweed is the second ingredient. This is a leathery seaweed that comes in large leaves. What I do is to cut up the leaves with scissors into approximately 4-inch lengths, pack them well in multiple layers of plastic bags and store them in the freezer.

Dried kombu seaweed

The third commonly used ingredient is dried sardines, called niboshi. This produces the most distinctively flavored stock. I rarely use niboshi myself, simply because it’s rather hard to get a hold of good, non-rancid niboshi here where I live. If you have some niboshi, sniff it. If it smells strange, your stock will taste strange too. Cats love niboshi, either dried or after they’ve been used for stock.

Japanese nibushi

Following my mother’s example, I usually make dashi using bonito flakes and kombu. This is also called Ichiban-dashi – the first stock. Frugal homemakers often make Liban-dashi – second stock – by re-extracting more goodness out of the kombu and bonito flakes already used for Ichiban-dashi. Niban-dashi is fine to use for stewed vegetables and the like.

Basic Recipe: Dashi stock (Ichiban dashi)

  • 1 4-inch (3-4 cm) piece of dried kombu seaweed
  • A good handful of bonito flakes
  • Coldwater from the tap (you might consider filtering it if it is too hard or chlorinated)

Soak the dried kombu seaweed piece in 3-4 cups of cold water for about 20 minutes. Bring the water to a boil, then add the handful of bonito flakes. Immediately switch off the heat and let it sit for at least 5 minutes. Strain through a sieve, pressing out all the goodness.

Makes 3-4 cups.

The cold-water method

When I’m pressed for time, I use the mizudashi method of making dashi. This is the method I’ve described for making vegetarian dashi, except that I add some bonito flakes. I put a piece of kombu seaweed and a big handful of bonito flakes in a jug of cold water and let it steep for at least a few hours or overnight.

To use the dashi, I strain it out. The dashi keeps in the fridge for a few days, and if I don’t use it up during that time (which is rare), I freeze it. Aside from having to remember to fill up a jug, this method couldn’t be easier.

Niban dashi for stews and more

The two methods described above make Ichiban dashi (first dashi), which is the strongest in flavor. This is used for dishes where the dashi flavor is paramount, such as soups or dipping sauces. But for stews and other dishes where dashi is more of a background component, a frugal cook uses Niban dashi (second dashi).

Since kombu and bonito flakes are so expensive outside of Japan, it really pays for those of us who live ‘over the sea’ to make Niban dashi! To make this, re-simmer the kombu and bonito flakes you used for making Ichiban dashi for a while; this extracts a light flavored dashi. I freeze the kombu-bonito flakes clumps and use a couple of them at a time to make the dashi.

The dashi stock is used primarily in Miso soup and excellent as well in all Japanese type of cooking like simmering, flavor for sauces for Tempura or other deep-fried foods.

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