Dashi
⏳ Time
15 minutes
🥕 Ingredients
3
🍽️ Servings
1
Description
Dashi is one of the fundamental ingredients in Japanese cuisine. It is used in all soups, from ramen to chawanmushi. Of course, in the U.S., you won't find special fish for dashi. Instead, we buy regular anchovies from the deli for beer. Before starting to prepare the broth, these anchovies should be soaked in cold water for 15-20 minutes; otherwise, the broth will be too salty!
Ingredients
- Water - 1 qt
- Japanese kelp - 1 piece
- Dried Squid - 1.4 oz
Step by Step guide
Step 1
Remove the head from the fish and split the fillet in half along the backbone.
Step 2
Clean the kelp from salt with a damp cloth.
Step 3
Bring the kelp and anchovies to a boil over high heat, skimming off the foam. Then remove the kelp and discard it immediately.
Step 4
Reduce the heat and simmer the anchovies for 7 minutes.
Step 5
Remove the broth from the heat and strain it through a sieve.
Step 6
Dashi can be stored in the refrigerator for up to 3 days.
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