Dashi

Name: Dashi
Ingredients: 1 x 4 in (3 x 10 cm) square of kelp seaweed (kombu); 2 pints (generous litre) water; 1 x 4 in (3 x 10 cm) square of kelp seaweed (kombu); 1 teaspoon Japanese soya sauce (shoyu); ½ oz (15 g) flaked bonito fish (katsuobushi); ½ oz (15 g) flaked bonito fish (katsuobushi); 1 teaspoon Japanese soya sauce (shoyu); 1½ teaspoons salt

Japanese Fish Stock

Preparation info

Difficulty
Easy

Appears in

Floyd on Fish

By Keith Floyd

Published 1985

About

Dashi is a delicate fish and seaweed stock. Happily, you can buy a powdered version, which is not bad, from oriental markets and wholefood shops. But in case you want to make your own, here it is:

Ingredients

1 x 4 in (3 x 10 cm) square of kelp seaweed (kombu)
2 pints (

Stock
Pescatarian
Gluten-free

Method

Rinse and dry the seaweed. Then bring to the boil in the water and remove the seaweed. Pop in the fish and leave it to steep in the water, just as if you were making tea, for two or three minutes. Strain carefully and add the salt and soya sauce.