Emi Kazuko, Yasuko Fukuoka

Home-made dashi stock

Preparation info
  • Makes

    four

    bowls of soup
    • Difficulty

      Easy

Appears in
The Japanese Cookbook
The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

  • About

Dashi, fish soup stock, is probably the most frequently used ingredient in Japanese cooking. First dashi stock is used for soups; clear soup in particular. Second dashi stock is for simmering vegetables, meat and fish.

Ingredients

  • 600 ml/1 pint/2½ cups water
  • 10 cm

Method

  1. Pour the water into a pan and add the konbu. Leave to soak for 1 hour.

  2. Place, uncovered, over a medium heat and bring almost to boiling point. Remove the konbu and reserve it for use in the second dashi stock. Bring the water to the boil.