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1.15.2011

How to make Japanese DASHI(Soup Stock) だしの取り方

If you would like to try cooking Japanese food, This is good for the first step.
DASHI means Japanese soup stock, we use this often in Japanese food.
There are some kind of dashi, from  KONBU(Dried Kelp), KATSUOBUSHI(Dried Bonito flakes), NIBOSHI(Dried small sardines) and SHIITAKE(Dried Shiitake mushrooms) and so on.
Depends on dishes or what one likes, we also mix dashi ingredients together to make taste deeper and enhances UMAMI
This time, I would like to show you KONBU and KATSUOBUSHI mix dashi.
I like this Dashi since it's all- purpose.

KONBU and KATSUOBUSHI Dashi
Konbu and Katsuobushi
*Ingredients*
500ml(about 16 oz) water
8 cm ×8 cm(3 inch × 3 inch) Dried Kelp
a handful of Katsuobushi

1, Soak Konbu in the water for about 30 minutes.
rehydrate!


2, Place the pot on row to medium heat.
3, Right before the water boils, remove the konbu.

4, Turn off the heat, and add Katsuobushi.

5, Let it set until Katsuobushi sink.

6, Strain the stock through a strainer with paper towel.
Look at this! Golden color!

This soup stock good for Miso soup!!!
Tofu, Sea weed and white leek Miso soup. yummmm!
和食の基本のき、昆布と鰹節のだしの取り方を紹介したいと思います。
*材料*
水 500ml
昆布 8cm ×8cm
鰹節 一掴み

*作り方*
1、水に昆布を30分以上入れて戻す。

2、弱火から中火の火にかけ、沸騰する直前に昆布を取り除く。

3、火を止め、鰹節を加え、鰹節が沈むまで一呼吸おく。

4、布巾かキッチンペーパーで漉す。

これで澄んだ一番だしが取れました!
実はすごーーく簡単なのです。
これでお味噌汁を作るともう粉末だしには戻れませんよ。
一度だしを取った昆布や鰹節で二番だしを取ることが出来ます。もしくは、乾燥させて粉砕してふりかけにしたり、昆布を刻んで醤油、砂糖、みりんで煮付めて自家製佃煮を作ったり、色々楽しめますよー。

だしを取ってみようかな?と思ったら、下のボタンをクリックして下さい!ランキングに参加中なのでーす。

2 comments:

  1. I never tried making home-made dashi before. Mine always come is a packet. I would love to give this a try sometime.

    ReplyDelete
  2. Hello Michael,
    Thank you for the comment!!!
    Once you know the Home made Dashi, you might gonna feel something wrong with powdered Dashi.
    I would recommend you to make miso soup with this Dashi. It's totally worth it!!

    ReplyDelete

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