Dashi Stock
A delicate Japanese soup stock made from kombu and katsuobushi. The foundation of countless Japanese dishes, prized for its clean umami flavour.
1,100ml
20g
30g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1,100ml | — | — | |
| 2 | | 20g | — | — | |
| 3 | | 30g | — | — |
Pour the water into the medium saucepan.
Water · 1,100 ml
Place the kombu in the sieve.
Kombu · 20 g
Hold the sieve under cold running water and rinse the kombu briefly.
Lower the rinsed kombu into the water in the saucepan.
Leave the kombu to soak in the cold water for 15 minutes to begin drawing out its flavour.
Place the saucepan over a low heat and warm gently until small bubbles begin to form around the kombu.
Lift the kombu out and set it aside, leaving the infused water in the saucepan.
Raise the heat and bring the kombu-infused water just to the boil.
Add the katsuobushi to the boiling kombu-infused water.
Katsuobushi · 30 gTake the heat right down at once and let the katsuobushi steep, barely trembling and without stirring, until the flakes begin to sink.
Remove the pan from the heat and allow the katsuobushi to settle undisturbed for a couple of minutes.
Pour the stock through a fine sieve into the heatproof jug, letting it drain naturally without pressing the flakes.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1,100 ml | | Pour the water into the medium saucepan.⏱ 15sResultWater |
| 2 | 20 g | | Place the kombu in the sieve.⏱ 10sResultKombu |
| 3 | Kombustep 2 | | Hold the sieve under cold running water and rinse the kombu briefly.⏱ 30sResultRinsed kombu |
| 4 | Rinsed kombustep 3 | | Lower the rinsed kombu into the water in the saucepan.⏱ 15sResultWater and rinsed kombu |
| 5 | — | | Leave the kombu to soak in the cold water for 15 minutes to begin drawing out its flavour.⏱ 15 minResultKombu-infused water |
| 6 | — | | Place the saucepan over a low heat and warm gently until small bubbles begin to form around the kombu.⏱ 11 minResultKombu-infused water |
| 7 | — | | Lift the kombu out and set it aside, leaving the infused water in the saucepan.⏱ 30sResultKombu-infused water |
| 8 | — | | Raise the heat and bring the kombu-infused water just to the boil.⏱ 2 minResultBriefly boiled kombu-infused water |
| 9 | 30 g | | Add the katsuobushi to the boiling kombu-infused water.⏱ 15sResultKatsuobushi-added kombu broth |
| 10 | — | | Take the heat right down at once and let the katsuobushi steep, barely trembling and without stirring, until the flakes begin to sink.⏱ 3 minResultSimmered katsuobushi broth |
| 11 | — | | Remove the pan from the heat and allow the katsuobushi to settle undisturbed for a couple of minutes.⏱ 2 minResultRested katsuobushi broth |
| 12 | Rested katsuobushi brothstep 11 | | Pour the stock through a fine sieve into the heatproof jug, letting it drain naturally without pressing the flakes.⏱ 1 minResultDashi Stock |
| Total Time | 36 min | ||
Not served on its own — it goes into or alongside other dishes. Keep it until it is needed.
| Nutrient | Per 100 g |
|---|---|
| 49kcal | |
| 8g | |
| 2g | |
| 0.4g | |
| 2g | |
| 2g | |
| 511mg |
Dashi Stock
A delicate Japanese soup stock made from kombu and katsuobushi. The foundation of countless Japanese dishes, prized for its clean umami flavour.
What you’ll doYou will soak rinsed kombu in cold water, warm it gently and lift it out before the water boils. Katsuobushi steeps in the hot kombu water, settles, and the stock is strained through a fine sieve.
Ingredients
- Water1,100 ml
- Kombu20 g
- Katsuobushi30 g