How to make Dashi(clear based soup) | the way from Japanese kitchen

How to make Dashi (clear based soup)

Dashi is a clear base-soup : the flavor is abstracted from vegetables and fish.

A lot of Japanese cuisine is used Dashi.

How to make Dashi is the most important factor to cook tasty Japanese cuisine.

Sea tangle-clear based soup(昆布出汁)

Sea tangle-clear based soup is mainly used for fish cuisine.

This way to make sea tangle-clear based soup is preparation before cooking.

Also it’s the easiest way to make Dashi.

if you use it immediately, you should put sea-tangle(konbu) in a hot pot ,heat it ,and make a Dashi.

Ingredients

Sea Tangle(Kombu)  a 30cm piece

Water   １L

Directions

Wipe surface of the sea tangle’s peace by dried clean towel(or a clean kitchen paper).

Make some cuts into sideway of it to make a clear soup well.

Let it soak in 1L water into a container and place in a fridge.

Mixed sea tangle and dried bonito flakes-clear based soup(昆布と削り鰹の合わせ出汁)

Mixed Dashi is the most Dashi to use in Japanese cuisine. For example, Miso-soup.

You can use it in a lot of Japanese cooking.

It’s bit humble but the Dashi can add the strong Japanese flavor.

If you want to make true Japanese taste, you should use it!!

Ingredients

Sea Tangle(Kombu)  a 10cm peace

Water  ３and 1/2 cups 

Dried Bonito flakes（Katsuo-bushi） ２grips amount 

Directions

１

Wipe surface of the sea tangle’s peace by dried clean towel(or a clean kitchen paper).

Make some cuts into sideway of it to make a clear soup well.

Then, place it and add in 3 and half cups of water in a hotpot, heat on medium fire.

２

Just before boiled, remove the sea tangle’s peace, and continue heating it.

Just before boiled again, add in dried bonito flakes, bring it to boil up once ,and turn off the fire.

３

Wait dried bonito flakes down the bottom quietly.

４

transfer ,through a filter , a strainer, or a pair of gauze(or cleaned kitchen papers ) , to a bowl quietly.

And remove the left (dried bonito flakes) from Dashi.

Dried small sardines-clear based soup(煮干し出汁)

If cut head and gut off, it isn’t bitter.

It’s useful when cut head and gut off, store in a jar ,and put in a fridge.

It’s a base-soup of fish, so it may be better to use the dish without fish.

Ingredients

Water  3cups

Rice wine (Sake)  2tbsp

Dried Small Sardines(Niboshi)  25g

Directions

Place all ingredients into a bowl smth, let them soak for one night, and remove dried small sardines from it.

If you wanna immediately, place all ingredients into a hotpot ,and heat about 5min on lower fire.