Dashi is a stock that is used in many Japanese soups and dipping sauces.
Makes two pints of Dashi stock.
- 2 x 6 inch pieces of konbu kelp
- 1 heaped tablespoon katsuobushi (dried fish flakes)
- First remove excess salty deposits from the konbu by washing it under cold running water. Pat it dry with a clean cloth.
- Put 2 pints of cold water in a large saucepan and leave the konbu to soak for 45 minutes. Then put the pan on a high heat, removing the konbu just before the water comes to the boil.
- Add the katsuobushi and bring back to the boil, taking the pan off the heat the moment boiling point is reached.
- Leave the mixture to stand until all the katsuobushi flakes have sunk to the bottom of the pan.
- Pour the stock through a strainer lined with kitchen paper, leave to cool and keep refrigerated until ready for use.