Traditional Concentrated Dashi Stock |
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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 40 |
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This stock is a traditional take on the quick dashi broths that are on the market today. It keeps for up to 5 months well in the frig. It is not at all fishy even though dried fish go into it. It can be used to make a light or dark broth depending on your needs. Read more . It can also be used a a dipping sauce with no dilution. Ingredients:
kombu - two 4x6-inch pieces wiped clean (dried seaweed, can be found at most international markets) |
dried shiitake mushrooms - 12 wiped clean |
niboshi - 1 1/2 cups (small dried sardines, again available at most international markets in cellophane packages in the refrigerator) |
soy sauce - 3 cups |
mirin - 1 cup |
sake - 1 cup |
glass jar |
Directions:
1. Combine all the ingredients in a bowl, cover and let stand at room temperature overnight.
2. Pour into a heavy pot and bring to a boil over high heat.
3. Boil for 1 minute, then reduce the heat to low and simmer for 3 minutes.
4. Strain, and set the solids aside for another use if desired. (See My Crumbled Grilled Fish recipe.)
5. Rinse the glass jar with hot water very well.
6. Cool the liquid, and pour it into the glass jar.
7. Refrigerate, Will keep for up to 5 months.
8. To use the concentrated stock, mix 4 parts of water with 1 part concentrate. Bring to a boil and simmer for a few minutes before serving.
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