How to Make Dashi
Recipe by Amy + Jacky | PressureCookRecipes.com
How to make Dashi (だし, 出汁) Guide: Super easy to make this simple dashi stock that is the soul of many Japanese dishes. Get ready to enjoy many delicious dishes using this intense umami-bombing dashi broth.
Ingredients
- 1 liter (4 cups) cold water
- 2 pieces (12g) dried kombu
- 15 grams dried bonito flakes
Instructions
- Add Kombu and Water in Pot: Add 12g dried kombu and 4 cups (1L) cold water in Instant Pot or saucepan. Instant Pot: use "Saute Normal" function. Alternatively, use "Saute Low" function. Cover the pot with a glass lid. Saucepan: turn heat to medium-low. When the liquid is barely simmering, immediately turn off the heat. *Note: This should take roughly 10 to 11 minutes.
- Add Bonito Flakes in Dashi: Submerge 15g dried bonito flakes in dashi mixture. If you're using the Instant Pot or an electric stove, transfer the pot to the countertop. Close the lid, then allow it to steep for 7 to 10 minutes.
- Strain Kombu and Bonito Flakes: Open the lid, then pour the dashi mixture into another container through a fine-meshed strainer. Squeeze all the absorbed dashi out of the bonito flakes.
- Use Dashi: Your dashi is ready to be used as a stock! *Pro Tip: Don't throw away the kombu and dried bonito flakes because they're completely edible. You can use them one more time to make milder dashi or in a side dish.
Notes
Double Recipe: You can double all the ingredients while keeping the steeping time the same.
How to Store Dashi:
- Fridge: Pour the dashi into a mason jar & store it in the fridge. It'll keep in the fridge for up to 4 to 5 days.
- Freezer: You can freeze the stock in silicone molds, pop them out, and store them in ziploc freezer bags.
Nutrition
Calories: 14kcal | Carbohydrates: 1g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 30mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg