Japanese dashi (Bonito and Konbu) (昆布鰹魚湯底)
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(Dried) Konbu (昆布) 5cm in length
20g of bonito flake
- 1L water
- In a saucepan, pour in water and the dried konbu and bring it to boil. Turn to medium low heat and cook for about 10 to 15 minutes. The konbu should have expanded to a soft seaweed and the water becomes slightly yellowish and you can smell the konbu. If not, cook for a little longer.
a. If you use very thin flakes of bonito, turn off the heat and put in the flakes. Let it soak for 5 minutes. Pour the soup through a sieve to remove the konbu and bonito. Done!
b. If you use thick bonito flakes for making dashi, turn to very low heat, add bonito and simmer for 5 to 10 minutes (or as instructed on the package of your bonito). Pour the soup through a sieve to remove the konbu and bonito. Done!
The konbu and bonito flakes do not need to be thrown away. Konbu can be marinated with soy sauce, vinegar and sugar and be served with rice. Thin bonito flakes can also be used to cook with vegetables.