Dashi is the stock of Japanese cooking, and can be used for poaching meat or fish, basting vegetables and basically the base of all Soups, and adds amazing umami flavour. The stock is the Don, the bees knees, the Lord of all, Stock King. So get to know how to make it and become a Dashi king pouring umami flavour all over your shit. Also seaweed is real in vogue and is health food central. Seaweed is full of minerals and vitamins and is incredibly nutritious.
What you need
- 5 6×6 inch pieces of kombu seaweed
- ½ cup of tightly packed Bonito fish flakes (major smells here
- 1.3 litres of water
Grab your seaweed and get a damp cloth and gently wipe the surfaces but not too much. The white stuff on it holds a lot of the umami flavour so you want to keep it.
Chuck the weed from the sea (you can’t smoke it and get high, even under water) in a pot and pour in the water. Now begin to heat.
Just before the water boils take the kombu out. If you boil it, then you will have really bitter Dashi, which btw ain’t good. Now pour in the fish flakes and bring up to a boil and then turn the heat off and leave. Once it has cooled the flakes will sink to the bottom. Drain the liquid through a fine sieve to catch the fishy flakes.
Now what you have left is an umami filled yellow Dashi. Woop woop. Now use it or even freeze it in an ice cube tray and use it like you would a stock cube.
With the now damp seaweed and fish flakes you can make a second Dashi. You have already made the primary Dashi, but if you want something less potent for poaching or braising then grab the materials from the first Dashi and add to the same amount of water again and bring to a boil and leave to cool, drain again and there you go sir, you’ve got a slightly less umami and fishy stock.