Olive Magazine
Dashi recipe

Dashi recipe

Published: November 1, 2017 at 10:30 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Makes 1 litre

Dashi is a Japanese stock made from kombu, a dried seawed and katsuobushi (bonito) that is dried and thinly shaved tuna. It’s quick and easy to make and adds an umami depth of flavour to many Japanese dishes

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This recipe makes 1 litre of dashi and can be scaled up and down, working on the 2:1 katusobushi to kombu weight.

Ingredients

  • 20g kombu
  • 40g katuobushi

Method

  • STEP 1

    Wash the kombu really well under cold running water and add to a pan with 1 litre of cold water. Heat gently and slowly bring to just below a simmer, this should take 10-15 minutes. Remove from the heat and remove and discard the kombu. Add the katsuobushi flakes and stir well. Leave for 5 minutes and strain through a fine-sieve or muslin, gently squeezing the katsuobushi, then discard. 
    Dashi will keep for up to 1 week covered in the fridge.

Both kombu and katsobushi are available online from japancentre.com and amazon.co.uk.

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