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出汁のとり方

出汁のとり方

  • Recipe parson20160119 26781 hqf99x Serves 1-4
評価: ( 6 人による評価)
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Give all of your Japanese cooking that quintessential Japanese flavour with this dashi stock. Dashi can be thought of as the Japanese equivalent of chicken stock, in that it provides a savoury, or 'umami' flavour base that intensifies the flavour of the rest of the dish. This classic dashi recipe draws umami flavour from katsuobushi bonito fish flakes and kombu kelp seaweed.

材料

10g kombu kelp
20g katsuobushi bonito flakes
1L water

Video

手順

  1. In a medium sized saucepan, soak the kombu kelp in 1L of water for 30 minutes.
  2. Heat the kombu kelp and water over low heat. Simmer slowly until it is almost boiling, then turn the heat off. Add the katsuobushi flakes, and leave it to rest for 10 minutes.
  3. Strain the dashi with a sieve. Store or use for all your Japanese cooking needs.

料理のコツ

- This recipe makes 1L of dashi to be used in a wide variety of Japanese dishes including, tsuyu, miso soup, udon soup, and kamameshi.