I have decided to make the very first food post about something that is very simple, yet it occurs in a LOT of Japanese cooking, Dashi (出汁). Since I will be often referring to Dashi in my later posts, I will make sure that this recipe is linked to them. It is the main soup component for things like Miso Soup, Sukiyaki, Shabu-Shabu and a flavoring in many other sauces and dishes.
Dashi is basically a fish broth, but it is much more than that. Dashi is made from Konbu Kelp (昆布) and Bonito Flakes (otherwise known as Katsuobushi 鰹節) and offers many subtle flavors to whatever its used for.
Kombu is a type of seaweed that is harvested and imparts much of the ocean taste to the broth. Kombu is also important because of the glutamic acids, which impart the taste of Umami to much of Japanese Cuisine.
Bonito Flakes are simply fish flakes. Made from a type of small tuna, the fish are smoked, dried and the the meat is shaved into paper thin flakes. They are used in many things and provide a subtle smoky fish flavor to both the dashi and whatever else they are used on (and cats love them!).
Now, you could cheat this entire step of Japanese Cuisine… you can buy powdered dashi which is just-add-water or pre-made tea bag-like packets that you put in boiling water… but really why skip this simple step? Dashi can keep for ages frozen as ice-cubes, and you will ALWAYS get better flavor making it from scratch!
There are a few methods of making Dashi, but this is my favorite. Lets get down to the basics!
You will need:
4-6 inches piece of Kombu Kelp
about 3/4 ~ 1 cup Bonito Flakes (if you get them in the small packets, I use 3 or 4)
8 cups Water
Start by soaking the Kombu in the pot of water for 1 hour. This will help release the glutamic acids imbuing the Umami taste I spoke of earlier.
Next, put the pot on the stove and start to heat on Medium heat.
Right before the water boils, take the kombu out of the water.
When the water boils, add the bonito flakes and take off the stove.
Let steep for about 30 seconds to 1 minute depending on how strong you want the flavor.
Strain out the bonito.
Voila! You now have the keystone to much of Japanese cooking!
You can refrigerate for about a week, otherwise you will want to put it in an ice-cube tray and freeze to your heart’s content.
Next week we will put the Dashi to use and make two different kinds of Miso Soup!
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