Dashi is Japanese fish broth. It is a base of Japanese cooking. You will use it quite often. By using Dashi, you can reduce amount of sodium and add depth to flavor. I will show you a traditional method and shortcut method for people who don’t have time and resources. You may be able to purchase instant Dashi powder at Asian food store. They likely contain sodium, artificial flavors and preservatives so making your own is the way to go.
As you make an effort, you may want to make a big portion. For leftover, you can store it in a refrigerator up to one week or longer in a freezer. It’s handy if you freeze in ice cube tray.
1,000 ml Water
10 g Dried Kombu (dried sea kelp)
10 g Katsuobushi (bonito flakes)
1. Place water and Kombu in pan.
2. Turn on heat and watch for bubbles.
3. Remove the Kombu just before boiling.
4. Add Katsuobushi into the pan.
5. Bring to boil. Turn off heat and let it stand for 2 minutes.
6. Strain over colander (place paper towel over colander so that it can be squeezed to the last drip and easy to clean).
7. Discard Katsuobushi, it’s read to use.
Or store in refrigerator or freezer after cooling.
If you don’t have time and resources or you need a small portion for your cooking, you can simply use 1 packet of bonito flakes for 100 ml water. Bring water to boil and add bonito flakes and drain.
100 ml water
1 packet (3 to 5 grams) of Katsuobushi (bonito flakes)
1. Microwave 100 ml water in a glass measuring cup and bring to boil.
2. Add Katsuobushi into the cup.
3. Microwave for 30 seconds minutes (do not over boil).
4. Let it stand for 2 minutes.
5. Strain over tea strainer or colander.(cut paper towel and place it over strainer so that it can be squeezed and easy to clean).
6. You can use immediately or store in refrigerator after cooling.