Japanese · openly licensed
Dashi (Japanese Soup Stock)
Dashi is a broth used to make miso soup. When only kelp (konbu) is used, you get kombu-dashi. This is bland, and appears to be unpopular for use in miso soup. A chunk of kelp about 6 inches across might be reasonable for a quart of broth. When sardines or anchovies are also used, you get niboshi-dashi. This seems to be the most…
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Gather first
Ingredients
- Any of the following (to taste):
- Dried konbu (kelp) seaweed (konbu)
- Clams (asari or shijimi)
- Dried bonito flakes (katsuo-bushi)
- Dried mackerel flakes (sababushi)
- Dried sardines or anchovies (niboshi)
- Dried shiittake mushroom mushrooms (hoshi-shiitake)
- Dried young "flying fishes" (飛魚;tobiuo or あご;ago,unique name to Japanese-oceanside.)
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Make it
Method
- If using sardines or anchovies, remove the heads and intestines. Discard these, keeping the bodies.
- Boil fish in water, as if you were making tea.
- Filter the liquid or scoop the solids out of it. The liquid is your dashi.