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Recipe for the foundational broth of Japanese cuisine, Dashi, with two variations: Ichibandashi (with Kombu and Katsuobushi) and Shiitake Dashi (with dried mushrooms).
Recipe Video
Ingredients
- Kombu seaweed
- Water
- Katsuobushi (dried, smoked bonito flakes)
- Dried Shiitake Mushrooms
Instructions
Soak the kombu in cold water for 8 hours to hydrate it.
Transfer the water with the hydrated kombu to a saucepan and begin heating over low heat.
Dica: Do not allow the water to boil, as it can make the broth bitter; remove the kombu as soon as bubbles appear on the edges.
Turn off the heat immediately after the water begins to warm and add the katsuobushi (bonito flakes).
Wait until all the katsuobushi sinks to the bottom of the liquid, then strain the mixture using a coffee filter.
Dica: Gently squeeze the flakes in the filter to extract all the flavorful liquid (Ichiban Dashi).
To make Shiitake Dashi, let the dried shiitake mushrooms steep in cold water for several hours (similar to step 1 with the kombu).
Bring the water with the shiitakes to a boil.
As soon as the liquid comes to a boil, skim off any impurities (scum) that form on the surface to finish the Shiitake Dashi.
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Dietary Info
Nutrition Facts
TACO Table - per serving
- Energy13 kcal1%
- Carbohydrates2 g1%
- Protein1 g1%
- Total Fat0 g1%
- Dietary Fiber0 g0%
*Daily reference values based on a 2,000 kcal diet (ANVISA). Data calculated from the TACO Table (UNICAMP).
Cuisine Type
japonesaRequired Equipment
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