Dashi
(Japanese Soup Base)
There are
three basic types of dashi; Ichiban, Niban and Konbu, which
are the key to many Japanese dishes. All three types of stock
are created using bonito and/or kelp. Ichiban-dashi has a fragrant
aroma and a delicate flavor, and is used in clear soups. Niban-dashi
is used as a simmering liquid. Konbu-dashi, made from kelp,
is used with meat and fish dishes that call for gentler, mild
taste, such as Sushi Rice.
Today you can find convenient ready to use dashi (JFC Dashi
no-moto) at your local Asian grocer and supermarket.
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ICHIBAN
DASHI (3
cups)
1 sheet of kelp
3-3/4 cups water
1 cup dried shaved bonito flakes
1. |
Wipe
the kelp. Score several times.
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2 |
Heat
the kelp and water in a pot over medium heat. Remove
the kelp just before the water begins to boil.
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3. |
Add
a tablespoon of water to restrain the boiling, then
add the flakes and reduce the heat. Simmer for a
minute, then remove from the heat. Let the flakes
sink to the bottom of the pot for a few minutes.
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4. |
Strain
the flakes from the dashi. Keep the kelp and flakes
if you are making niban-dashi. |
NIBAN
DASHI (2 cups)
2 cups water
Reserved kelp and bonito flakes from making Ichiban-Dashi
1. |
Bring
the ingredients to a boil over medium heat. Reduce
the heat and let simmer for 3 to 4 minutes, then
strain.
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KONBU
DASHI (3 cups)
1 sheet of kelp
3-1/2 cups water
1. |
Wipe
the kelp. Score several times. Place kelp and water
in a pot and let sit for 6 to 8 hours.
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2 |
Simmer
over low heat for 20 to 30 minutes, then remove
the kelp.
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