Label
All
0
Clear all filters

Emi Kazuko, Yasuko Fukuoka

Home-made dashi stock

Rate this recipe

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.

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of


No reviews for this recipe

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title