Getting to Cooked
Like chicken stock, dashi, the Japanese-style broth, is another wildly versatile, umami-rich broth that provides many options for flexible cooking. In addition to its deep and soothing flavor, it’s also quicker to make than most stocks and frees you up for spontaneous soup-making. You can double the shiitakes and skip the bonito for a different but delicious vegetarian dashi.
Time: 45 minutes (5 minutes active)
Makes 6 cups
One 4-inch piece kombu seaweed
½ ounce dried shiitake mushrooms
1 cup bonito flakes
1. In a medium saucepan, combine the kombu, mushrooms, and 6 cups cold water and let soak for 30 minutes.
2. Over medium heat, heat the water until not quite simmering, with bubbles just collecting along the sides of the pot (150°F to 160°F). Remove the kombu and discard. Stir in the bonito flakes and bring to a boil over medium-high heat. Reduce the heat to low and simmer for 10 minutes. Turn off the heat.
3. Strain the broth, pressing a bit on the bonito and mushrooms, which can be discarded. The broth can now be used right away or cooled and stored in the refrigerator for 1 week or the freezer for 6 months.
HOW TO USE YOUR DASHI
Soupily, in soups like quick chickpea soup or instant miso soup
Stealthily, as a stock to cook vegetables, for a richer flavor than ordinary water
Ricily, instead of chicken stock in congee