How To Make a Small Amount of Dashi Stock

1. 1

   Put a small piece (3 cm) of kombu in a tea pot.

2. 2

   Add 3 g (1 small packet) of bonito flakes.

3. 3

   Add hot water from an electric tea kettle.

4. 4

   Even when you are making dashi the proper way, the water should not be boiling.

5. 5

   Cover with a lid and let it steep for 1 to 2 minutes.

6. 6

   Attention: Don't try to squeeze out flavor with a spoon or something.

7. 7

   You'll extract the bitterness.

8. 8

   Pour the dashi into a container.

9. 9

   Tip: 1 small tea pot contains 1 cup (200 ml) of water.

10. 10

    When adding hot water to the tea pot, if you fill it up to the spout, it will be about 1 cup.

11. 11

    To store: It will keep in the refrigerator for 5-7 days.

12. 12

    A 500 ml capacity PET bottle is handy for this.

13. 13

    To reuse the kombu and bonito flakes: Simmer the kombu and bonito flakes you used to make the dashi in mirin and soy sauce.

14. 14

    Simmer in a small pan over low heat.

15. 15

    You can also simmer it on a low heat setting (150 to 200 W) in the microwave for about 3 minutes.

16. 16

    Julienne the kombu and serve with grated daikon radish.

17. 17

    It's delicious.

18. 18

    It's also good in onigiri rice balls or in bentos!

19. 19

    The core of Japanese cooking is dashi stock.

* Per serving · 4 servings · Values may vary.