Japanese Dashi Stock

Dashi is a stock which is used in Japanese cuisine. The Japanese Dashi Stock is the base of Miso Soup, Clear Broth Soup, Noodle Broth Soup, and much-simmering liquids and for the savoury flavour known as Umami. It is a type of Stock. The place of origin is Japan. There are some more variations in the dashi stock are Kombu Dashi, Niboshi Dashi, Shiitake Dashi.

 Ingredients:-

1. Water, 4 litres
2. Kombu, 15cm*6cm pieces
3. Bonito Flakes, 100 grams
4. Yields, 4 litres

Method Of Cooking:-

1. Heat water with Kombu and Bonito Flakes and bring to a boil.
2. Simmer for two to three hours.
3. Strain and reserve for further usage.

Remarks:-

• Kombu:- A type of seaweed, also called kelp.
• Bonito:- A type of tuna used for flavouring. Bonito Flakes are dried flakes of this fish.
•  Always remove the scum from the stock.
• Strain the stock with the strainer or the muslin cloth.
• Pour the stock slowly.