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Dashi (Japanese Stock)

From the book Sushi by Kimiko Barber and Hiroki Takemura

Prep Time

20 minutes

Introduction

Dashi is the basic stock used to flavor many Japanese dishes. For a vegetarian version, omit the bonito flakes and double the quantity of kombu. If you prefer a stronger-flavored stock, once strained, return the dashi to the heat and simmer gently for 10 more minutes.

Ingredients

	1	postcard-size piece of kombu
	4	cups water
	~	A handful (⅓ ounces) bonito fish flakes

Steps

Make a few cuts in the kombu to release its flavor as it cooks.
Put the water in a saucepan, add the kombu, and bring it to a boil over medium heat. Just before boiling, remove the kombu and discard it.
Add the bonito flakes and bring the pan back to a boil. Do not stir.
Remove from the heat when the dashi boils. When the bonito flakes have settled, strain the dashi through a cheesecloth-lined sieve.

This content is from the book Sushi by Kimiko Barber and Hiroki Takemura.

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