Quick Dashi Recipe - Japanese Soup Stock | Wandercooks

Dashi is a popular variety of Japanese soup stocks, with the most commonly used being Ichiban Dashi / Awase Dashi – a three ingredient dashi ... Home»Recipes»Japanese»QuickDashiRecipe–JapaneseSoupStock CondimentsandSauces/Japanese/Recipes/Soup QuickDashiRecipe–JapaneseSoupStock 04/11/2021 Thispostmaycontainsponsoredcontentand/oraffiliatelinks. PinShareYumShareTweet200SharesJumptoRecipe JumptoVideo PrintRecipe IchibanDashi(numberonedashi)isthebackboneofJapanesecuisine.Dashibringstheumamirichnessthroughlightlysimmeredkombuandbonitoflakes.Readyin30minutes,thisquicksoupstockisaJapanesehouseholdstapletotakeyourhotpotsandsoupstothenextlevel! WhyWeLoveThis DashiisthekeyingredienttoJapanesecuisine!Itbringsthatclassicumamiflavourwithouttastingfishy.  It’ssosimpletomakefreshdashistockathomeandmuchhealthierandcommercialdashistockpowdertoo.Madewithnaturalingredients–nofakeflavourenhancershere!–it’seasytoadapttoyourpreferencetoo.Soakthekelpforashortertimetogetcookingfaster,orsoakitlongertobringoutadeeper,richerflavour.  Youcanevenusetheleftoverkelpandbonitoflakestomakeyourownriceseasoning(furikake),soeverythingisusedandthere’snofoodwaste. WhatisDashi?  DashiisapopularvarietyofJapanesesoupstocks,withthemostcommonlyusedbeingIchibanDashi/AwaseDashi–athreeingredientdashimadefromwater,katsuobushiandkombu. You’llfinddashiinJapan’smostfamousdishes,includingtakoyaki,okonomiyaki,shabushabuandnikujaga. WhatisDashiPowder? Inmanyplacesitcanbehardtotrackdowntheingredientstomakefreshdashifromscratch,whichiswheredashipowderisbecomingverypopulartouseinstead.Dashipowderisgreatwhenyou’reshortontime,travellingorcamping,orcan’tgettheingredients.It’snowwidelyfoundinmostbigsupermarketsorAsiangrocers. Weusearatioof1tspofdashipowderforeverycupofwater(250ml/8.45floz),butsomepeoplepreferamilderflavourandinthatcaseuseonly1/2tspofdashipercup. Forthosethathaven’tuseditbefore,it’sverysimilartoreachingforthechickenorvegetablestockpowderinWesterncuisines. DashiVariations IchibanDashi/AwaseDashi–Fullstrengthdashimadefromkatsuobushiandkombu.Thisistherecipewe’resharingtoday,andoneofthemostpopularusedinJapan!NibanDashi–Ahalfstrengthdashimadefromtheleftoversofichibandashi,sometimesmadebyaddingalittlemorefreshkatsuobushiforextraflavour.Mostlyusedformisosoup,butyoucouldalsouseitinzosuiricesoup.KombuDashi–Thisistheveganandvegetarianfriendlyversionthatusesonlykelp/kombuandomitsthekatsuobushi.ShiitakeDashi–Madewithshiitakemushrooms,thisisalsoveganandvegetarianfriendly.KatusobushiDashi–Madewithkatsuobushionly–nokombu!Iriko/NiboshiDashi–Madewithsardinesoranchovies,thisismorecommonlyfoundinKoreanbaseddishesandcalleddasimainKorean. WhereWeLearnedThis WewereluckyenoughtolearnaboutdashifromquiteafewfriendsandacquaintanceswemetalongourmanytripsthroughJapan.Twothatstandouttousarefromoneofour“OsakaMums”,Yoshiko,whoteacheshomestyleJapanesecooking,andtheotherisfromachefinOkayamawhowastaughtbyhergrandmother.Bothstylestaughtussomanytipsfortheperfectdashibroththatwecan’twaittosharewithyou! WhatYou’llNeed DriedKelp/Kombu–Acoreingredientfordashi,driedkelpisusuallyavailableatAsiangrocers,oryoumaybeabletosourceitlocallydependingonwhereyoulive.BonitoFlakes/Katsuobushi–BonitoFlakes(KatsuobushiinJapanese)areskipjacktunaflakesthathavebeensimmered,smokedandfermentedtohelpgivedashitheumamikick.Water–Filteredorspringwaterwillgiveyouthecleanestandbesttastingdashi.However,it’sfinetousetapwaterifyouneed. HowtoMakeIchibanDashiatHome: 1.3. Usingscissors,cut1-2cm/½inchslitsalongthesidesofthe kombu toopenuptheflavour.Pourthe water intoamediumsaucepanandaddthe kombu.Allowtosoakfor15minutesforaquickdashi,orovernightforarichdashistock.Placethesaucepanoveralow-mediumheat,andonceyouseesmallbubblesstarttoformonthebottomofthepan(around5-10minutes),removethe kombu. 4.5. Pourthe bonitoflakes intothewater,butdon’tstir,justlightlypresswithchopsticksoraspoontomakesurethey’reallsubmerged.Simmergentlyforaminutebeforeswitchingofftheheat.Standforafewminutesandallowtheflavourstobloom.Placeacolanderandpapertowelorclothoveramediumbowlandslowlystrainthedashithrough,catchingthebonitoflakesinthecolander. Alternatively,allowthebonitoflakestosinktothebottom,andcarefullyladleouttheliquiddashistock.Useimmediatelyorstoreinthefridgeinanairtightcontainerfor2-3daysorinthefreezerfor1-2months. IchibanDashivsNibanDashi IchibanDashimeans“firststock”,itisthestrongestdashistockandwhatisusedinmostJapaneserecipesthatcallfordashistock.  NibanDashimeans“secondstock”,itisaweakerdashistockmadefromtheleftoverkombu(kelp)andkatsuobushi(bonitoflakes).Thissecondstockismainlyusedformakingmisosoup. Ifyouwanttomakenibandashiaftermakingichibandashi,thestepsaresimple! MakingNibanDashi Placetheusedkombuandkatsuobushibackintothemediumsaucepanandadd4cupsofspringwater/filteredwater.  Heatoveramediumheatfor5-6minutes,bringingittoagentlesimmerwithsmallbubblesonthebottomofthepan(justunderboiling).Add15gofnewkatsuobushiandcontinuetosimmerforaminutebeforeswitchingtheheatoff.  Allowtocoolandsteepforafewminutes,thenstrainandusestraightawayorstoreinanairtightcontainer. Wandercook’sTips CookedKombu–Oncethekombu/kelpiscooked,you’llnoticeit’squiteslimyandslipperywhenyougotoremoveit,thisiscompletelynormal. FAQs WhatcanIuseinsteadofdashi?Ifyoucan’tsourcekombuorkatsuobushi,youcanmakeanyoftheothervariationsofdashi–includingfromshiitakemushroomsorevendriedanchovies/sardines!Whatdoyoudowithleftoverkombuandkatsuobushifrommakingdashi?Therearesomanyusesforusedkombuandkatsuobushi,sodon’tthrowthemaway!Ifyou’vemadeichibandashi,youcanalwaysmakenibandashi(ahalfstrength,secondcookthroughoftheingredients),kombuandbonitotsukudani,chopupandtoponokonomiyakiorfeedittoyourchooks! OurFavouriteRecipesUsingIchibanDashi/AwaseDashi QuickShabuShabuRecipe You'rejustafewtastyingredientsawayfromthissimmeringJapanesehotpot.Thinkthinlyslicedpork,udon,tofu,vegetablesanddelicioushomemadedippingsauces.Readytogetcooking?Let'slearnhowtomakethis10minuteShabuShaburecipeathome. ClickforQuickShabuShabuRecipe QuickJapaneseMisoSoupRecipe Moveasideudon,thishomemadeJapaneseMisoSouprecipeisreadytowarmyouup.Filledwithdashi,tofu,onionandpumpkin,it'sburstingwithgoodnessandreadyin10minutes. ClickforQuickJapaneseMisoSoupRecipe EasyOkonomiyakiRecipe–JapaneseSavouryPancakes OkonomiyakiareJapanesesavourypancakespackedwithflavourandSOeasytomake!Readyinlessthan30minutes,these'asyoulikeit'pancakesaresuretobethenewfamilyfavourite. ClickforEasyOkonomiyakiRecipe–JapaneseSavouryPancakes OnePotNikujaga–JapaneseBeefandPotatoStew Thecomfortingweeknightdinner–OnePotNikujaga!ThiseasyJapaneseBeefandPotatoStewtakesonly20minutestocook,perfectwithasideserveofpipinghotsushirice. ClickforOnePotNikujaga–JapaneseBeefandPotatoStew MakemoreJapanesebasicsfromscratchwiththesepopularrecipes: EasySushiRice3Ways–RiceCooker,InstantPot&Stove3IngredientJapaneseRedPickledGinger–BeniShogaHomemadeUdonNoodlesfromaJapaneseUdonMasterTakuan–JapaneseYellowPickledRadish ★Didyoumakethisrecipe?Pleaseleaveacommentandastarratingbelow! QuickDashiRecipe–JapaneseSoupStock IchibanDashi(numberonedashi)isthebackboneofJapanesecuisine.Dashibringstheumamirichnessthroughlightlysimmeredkombuandbonitoflakes.Readyin30minutes,thisquicksoupstockisaJapanesehouseholdstapletotakeyourhotpotsandsoupstothenextlevel! CookModePreventyourscreenfromgoingdark PrintRecipe PinRecipe RateRecipe PrepTime:5minutesCookTime:10minutesSoakingTime:15minutesTotalTime:30minutes Course:BasicsCuisine:Japanese Servings:4cups Calories:53kcal Author:Wandercooks Cost:$5 Equipment▢MediumSaucepan▢Colander▢Cheesecloth Ingredients▢4cupswaterfilteredorspringwater▢8gdriedkelp/kombuaround1-2pieces,4in/10cmlong▢15gbonitoflakes/katsuobushi InstructionsUsingscissors,cut1-2cm/½inchslitsalongthesidesofthekombutoopenuptheflavour.8gdriedkelp/kombuPourthewaterintoamediumsaucepanandaddthekombu.Allowtosoakfor15minutesforaquickdashi,orovernightforarichdashistock.4cupswater,8gdriedkelp/kombuPlacethesaucepanoveralow-mediumheat,andonceyouseesmallbubblesstarttoformonthebottomofthepan(around5-10minutes),removethekombu.Pourthebonitoflakesintothewater,butdon'tstir,justlightlypresswithchopsticksoraspoontomakesurethey'reallsubmerged.Simmergentlyforaminutebeforeswitchingofftheheat.Standforafewminutesandallowtheflavourstobloom.15gbonitoflakes/katsuobushiPlaceacolanderandpapertowelorclothoveramediumbowlandslowlystrainthedashithrough,catchingthebonitoflakesinthecolander.Alternatively,allowthebonitoflakestosinktothebottom,andcarefullyladleouttheliquiddashistock.Useimmediatelyorstoreinthefridgeinanairtightcontainerfor2-3daysorinthefreezerfor1-2months. Video Nutrition NutritionFactsQuickDashiRecipe–JapaneseSoupStockServingSize 1LitreAmountperServingCalories53%DailyValue*Fat 1g2%SaturatedFat 1g6%MonounsaturatedFat 1gCholesterol 10mg3%Sodium 106mg5%Potassium 137mg4%Carbohydrates 1g0%Fiber 1g4%Sugar 1g1%Protein 10g20%VitaminA 9IU0%VitaminC 1mg1%Calcium 42mg4%Iron 1mg6%*PercentDailyValuesarebasedona2000caloriediet. Heyhey–Didyoumakethisrecipe?We’dloveitifyoucouldgiveastarratingbelow★★★★★andshowusyourcreationsonInstagram!Snapapicandtag@wandercooks/#Wandercooks 04/11/2021 ByWandercooks 0 MisoE-cookbook Easy20MinuteAgedashiTofu(AirFryerRecipe) SuperEasyJellySliceRecipe AboutWandercooks Heythere,we’reLaura&Sarah!We’vetravelledtheworldtoover35countriesonamissiontobringyouthetastiestrecipeswe’vediscoveredalongtheway.Here’swheretheWandercooksjourneybegan… NoComments LeaveaReplyCancelReply RecipeRating RecipeRating Name* Email* Website Δ ThissiteusesAkismettoreducespam.Learnhowyourcommentdataisprocessed. 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