Simple Dashi Stock

Japanese Dashi stock made with kelp and bonito flakes, which is shaved tuna bone. Dashi is very easy to make and a quick fix soup with Ramen noodles or stir-fried basic sauce. Most Asian groceries now are selling a powdered Dashi, which allows this stock to be made even faster. However, I prefer to make this stock from scratch for the simple reason that it is to avoid some preservatives added during the process of making Dashi powder. This stock after making can last a few days in the refrigerator.

Ingredients:
2 oz kelp
1 cup bonito flakes
10 cups water

Clean kelp with a damp towel and soak the kelp in 8 cups of water for 30 minutes.

 C

ook the kelp with the soaking water on low heat. When the water starts to boil, turn the heat off and add the bonito flakes.

Let it mixture soak for 30 minutes. Drain the cooked kelp mixture through a colander and pour the Dashi stock in a clean jar with a lid. Now this stock is ready to use.

 

 

 

 

Making the second Dashi stock:
Use the cooked kelp and bonito flakes and add about 5 cups of water and simmer for another 30 minutes. Drain this second stock through a colander for soup or anything that needs seafood flavor.