In my previous post, I explained everything about Japanese stock, dashi. So now in this post I am going to talk about how I normally prepare my dashi.
I make kombu and katsuobushi dashi for special occasion, but normally I use iriko, kombu and sometimes dried shiitake mushroom cold brew dashi or instant dashi pouch for every day use. Probably this is pretty typical way for most Japanese people.
So here is my every day dashi recipe. If I am drinking miso soup for a breakfast, I soak all the ingredients in the water before I go to bed. If it is for dinner, I will soak during the day. Then simply heat it up, and add some veggies, seaweed and miso. This dashi works for not only miso but for pretty much for everything. After all this might be the only dashi you need!
If I am drinking miso soup for a breakfast, I soak all the ingredients in the water before I go to bed. If it is for dinner, I will soak during the day. Then simply heat it up, and add some veggies, seaweed and miso. This dashi works for not only miso but for pretty much for everything. After all this might be the only dashi you need!
- 4 cup water
- 1 piece 3 inch kombu
- 10 g / 0.35oz iriko niboshi, *about 5 meium size
- 1 dried Shiitake mushroom optional
-
Place the all the ingredients in a saucepan, and cover with water and soak for 4 hours to over night. Remove all the ingredients to use. I normally leave them in the water, and prepare miso soup with it. I serve it in the soup for extra nutrition!
Story about dashi, Japanese stock
Leave a Reply