Making Japanese stock

dashi

Dashi is the basic Japanese stock, used not only in soups but also in many dishes such as salads, stews, and even rolled Japanese omelet. Unlike Western stock or bouillon, making dashi is relatively quick. For a vegetarian version, omit the bonito flakes and double the quantity of kombu.

MAKES 3¹⁄₂ cups | PREPARATION TIME 20 minutes

INGREDIENTS

1 postcard-size piece of kombu | 3¹⁄₂ cups water | ¹⁄₃oz (10g) bonito fish flakes

METHOD

1 Make some incisions in the kombu to help release more flavor. Put the water in a saucepan, add the kombu, and let it stand for 10 minutes before slowly bringing to a boil over medium heat. Just before boiling point, remove the kombu and discard. Add the bonito flakes, but do not stir. Bring back to a boil, then immediately turn off the heat.

2 Let the bonito flakes settle, then strain the finished dashi stock through a muslin-lined sieve. Use the dashi within the same day of making it.