Diet
[x] Flexitarian + Omnivore
[x] Vegetarian
[x] Pescatarian
[x] Vegan
[x] Gluten Free
[x] Weight Maint
[O] Keto Diet
[x] Mediterranean Diet
[x] Lectin Avoidance:
[O] Oxalate Avoidance: kelp (?)
[O] Purine Avoidance: seaweed
Dashi Broth
Dashi is a type of broth used in Japanese cuisine and is the base for miso soup, clear broth, noodle broth, and many kinds of Japanese soups containing the savory flavor of umami.
- Kombu (7 ounces)
- Water (5C water)
- Bonito flakes (also called <em>katsuobushi)</em> (3 C)
- 5 C Dashi broth
Day One
Cut a few slits in the Kombu (dried kelp) and put in a pot or bowl with all the water, to soak for 24 hours in the fridge.
Kombu is an edible kelp that naturally contains iodine and the flavor of the sea. (If your Kombu is covered with a fine white powder, do not worry as that powder contains a natural forming MSG, or umami.)
Day Two
Pour the kelp and water into a soup pot.
Bring up to a simmer (very small bubbles), and cook for ~10min, keeping the water level the same and not boiling. (If boiled, it ruins the taste of the broth.) Remove any scum while cooking.
After the ~10min remove the Kombu. (Save the cooked Kombu by putting it into a freezer bag.) Turn off the heat and let the water cool to where you can touch the water.
Add bonito flakes and boil the water again, skimming gunk that might float to the top. Once boiling, turn off the heat, and let pan sit for ~10min until the bonito flakes sink to bottom of pan.
Then strain off the liquid using a sieve and paper towel or cheese cloth. (Put wet bonito flakes into a plastic bag and put in freezer for later use.)
The left over pale golden liquid is the Dashi.
This method is a “cold brew” method and, to my taste, makes the best version of dashi.
What to do with the cooked Kombu and Bonito flakes? Make Niban Dashi, a lighter version of the Dashi broth. Put 4C water to boil with leftover Kombu and bonito flakes. Once boiling, immediately lower heat for ~10min while skimming gunk. Add additional 5 grams bonito flakes and once they sink, take the pot off from heat and strain. You will have Niban Dashi broth.
Sometimes I will keep the two version of dashi separate, other times I combine both to make a more uniform tasting broth. So now, what to do with the well-used kelp and fish flakes? I make a seasoning called Furikake, a rice seasoning.
If Vegan: Just use the Kombu + Mushroom Dashi.
This broth can be frozen. Although they say up to 3 months, I have used a 10 month dashi and it tasted just fine.