Dashi Soup Recipe
Dashi Soup Recipes
square dried konbu (kelp)
hana-katsuo (dried bonito flakes)
- Wipe konbu with a damp cloth,
place in a saucepan with 675 ml water and leave to soak for about 1
- Heat uncovered, over medium heat
for about 10 minutes, removing konbu just before reaching boiling
point so it retains its subtle flavour.
- If the thickest part of the konbu
is still hard, return it to the pan for a few more minutes, adding a
little water to prevent it boiling .
- Reserve konbu.
- Add 25 g of the hana-katsuo to the
- Bring back to the boil (do not
stir) and immediately remove from the heat.
- Using a tablespoon or ladle,
remove foam from the surface and leave to stand for a few minutes
until the hana-katsuo settles down to the bottom of pan.
- Strain liquid through a sieve
lined with muslin and reserve hana-katsuo.
- This dashi (known as first dashi)
is good for clear soups; however, for strongly flavored soups,
noodle broths and simmering, second dashi is used.
- To make second dashi, put reserved
konbu and hana-katsuo in a saucepan with 675 ml water and bring to
- Lower the heat and simmer,
uncovered, for 10-15 minutes until dashi is reduced by one third.
- Add the last 15 kg hana-katsuo and
remove from heat.
- Skim off foam, leave to stand and
strain as for first dashi.
For instant dashi, mix dashi-no-moto
(freeze dried dashi powder) with water.
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