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Home-made dashi stock
Preparation info
- Makes
four
bowls of soup - Difficulty
Easy
Appears in
By Emi Kazuko and Yasuko Fukuoka
Published 2024
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 10 cm
Method
- Pour the water into a pan and add the konbu. Leave to soak for 1 hour.
- 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.
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