Recipes

Dashi Stock

February 17, 2016

Kombu — Read more about this spectacular seaweed »Matt Taylor-Gross

This version of dashi—a seaweed based broth and building block of Japanese cuisine—comes from Sonoko Sakai. Dried mushrooms and bonito (dried fish flakes) add even deeper, more pungent flavor.

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Dashi Stock

This building block of Japanese cuisine is a seaweed based broth flavored with dried mushrooms and bonito (dried fish flakes).

Yield: makes 8 cups

Ingredients

8 cups filtered water
3 dried shitake mushrooms
1 (3-inch–square) sheet kombu
2 oz. bonito flakes

Instructions

In a medium saucepan, combine water with mushrooms and let stand for 1 hour. Add kombu and bring the water to a boil. Remove the pan from the heat, discard the mushrooms and kombu, and stir in bonito flakes. Let steep for 10 minutes, pour the dashi through a fine sieve set over a bowl, and discard the bonito flakes. Store the dashi in an airtight container in the refrigerator for up to 1 week.