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Homemade Dashi
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Description
Making homemade dashi is a better, healthier option than buying instant dashi and it’s so easy to make. It practically makes itself!
Ingredients
- 1 Piece Dried Kelp Or Kombu
- 4 cups Water
- 2 Tablespoons Bonito Flakes (Katsuo Bushi)
Preparation
In a pot, soak the kelp in water for at least 15 minutes. You can even soak it overnight.
Bring the pan to a low simmer for about 10 minutes or until about to boil. Remove the kombu and add the bonito flakes. Bring it to a boil then simmer for 20 seconds, skimming as you go. Cover until the flakes sink then turn the heat off and strain.
You can use the dash to make miso soup, udon, oyako donburi, etc. I like to store the extra dashi in Mason jars and refrigerate up to a week.
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