Japanese Katsuobushi Dashi |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 4 |
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A Japanese dashi made with dried bonito flakes and used as a soup stock for other dishes. Ingredients:
4 cups water |
1/2 cup katsuobushi |
Directions:
1. Put the water in a pan and heat on medium heat. Just before the water boils, add the katsuobushi flakes. When the water boils, stop the heat and strain the broth.
2. Note: Dashi is Japanese soup stock, which becomes the base of many Japanese dishes, such as soup and nimono (simmered dishes). Since dashi is often used in Japanese cooking, it's useful to know how to make it. There are different kinds of dashi. It can be made from konbu (dried kelp), katsuobushi (dried bonito flakes), niboshi (dried small sardines), or hoshi-shiitake (dried shiitake mushrooms). Konbu dashi and mushroom dashi are known as good vegetarian stocks. Japanese dashi is best used on the day it was made.
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