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Method:
Kelp Dashi Stock:
Do not wash kelp as the flavor will be
lost. Instead wipe with a damp cloth. Use 4 cups of water to soak
about 40g of kelp for 1 hour. Heat to boiling point but quickly remove
the kelp just before the water boils.
Dried Bonito Dashi Stock:
To prepare the primary dashi, put 30g
kelp in 4 cups of water, heat until water reaches boiling point and
quickly remove the kelp. Add another 1/4 cup of water and heat. Just
before reaching boiling point, add 1 cup (15g) of dried bonito flakes.
When foam forms, reduce heat and simmer for 15 seconds. Turn off heat,
add a pinch of salt to prevent water from absorbing too much bonito
flavor hence making the taste too strong. Let it stand until the
flakes sink to the bottom. Strain and store. This primary dashi is
ideal for clear soups.
To prepare secondary dashi which is more
ideal for thick soup and cooking many other dishes, place the kelp and
bonito flakes from the primary dashi in 4 cups of water and heat to
boiling point. Reduce heat and simmer for 15 minutes. Turn off heat
and simmer.
Sardine Dashi Stock:
Chop off the head and remove the
intestines of 10 pieces of dried sardines. This will reduce bitterness
and strong flavor of fish. Wash the pieces of sardine. Soak in 5 cups
of water for about 3 hours. Then heat the water until it reaches body
temperature. Strain. This stock is best for soups.
Instant Dashi Stock:
Add 4g dashi about 1/3 tbsp stock to 4
cups of water. Boil and stir until the powder dissolves.
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