Dashi is one of the fundamental characteristics of Japanese cooking, and a key component in many recipes. It's very quick and easy to make, so it's perfect to make at home as a base for a quick meal such as udon. It's the basic stock used for miso soup, ramen, udon, tempura sauce, and much more. Dashi is typically made with katsuobushi (bonito fish flakes), but is also made in many other ways, including vegan versions. The most important ingredient though, is water, one that not many people think of when cooking, even though more than 80% of everything we eat is made up of water. Here are two ways to make dashi, the 'awase' classic version, and a vegan version below.
How to make 'awase' dashi (the most common type)
Ingredients
10g konbu seaweed (or dulse, or wakame, or other seaweed)
1250ml soft water (with calcium less than 60mg/L)
15g bonito flakes
Equipment
Measuring scales
Large pan
Fine sieve or strainer
Jug or bowl
Kitchen paper
Makes: 1.2L of dashi = 6 bowls of miso soup = 3 bowls of ramen or udon
Time to prepare: 15 minutes
Method
1. Place the konbu (or other seaweed) and water in a pan, then bring the temperature up slowly over a medium heat (a). This should take about 10 minutes. If it goes too quickly, turn down the heat. When a white froth just starts to form, remove the konbu seaweed (b).
2. Bring the liquid to the boil on full heat. As soon as it is boiling, add the bonito flakes and switch off the heat.
3. Leave the dashi on the side until the bonito flakes have sunk to the bottom of the pan. This will take about 5 minutes.
4. Strain the dashi using a fine sieve lined with a double kitchen paper. This makes it nice and clear.
5. Push down on the bonito to squeeze out any liquid left in them.
6. The dashi is ready to use.
How to make vegan dashi
Ingredients
30g konbu seaweed (or dulse, or wakame, or other seaweed)
10g dried shiitake mushrooms (or porcini or other dried mushrooms)
1250ml soft water (with calcium less than 60mg/L)
Equipment
Measuring scales
Large pan
Fine sieve or strainer
Jug or bowl
Kitchen paper
Makes: 1.2L of dashi = 6 bowls of miso soup = 3 bowls of ramen or udon
Time to prepare: 15 minutes
Method
1. Place the konbu, shiitake mushrooms, and water in a pan, then bring the temperature up slowly over a medium heat (a). This should take about 10 minutes. If it goes too quickly, turn down the heat (b). 2. After the 10 minutes, bring it to the boil on full heat. As soon as it is boiling, switch off the heat. 3. Strain the dashi using a fine sieve lined with a double kitchen paper. This makes it nice and clear. 4. The dashi is ready to use.