Dashi Stock Recipe: Seaweed Essential Flavors

Ingredients

• kombu – 2 pieces of (meaty seaweed)
• katsuobushi – 1 cup (smoked dried shaved tuna pieces)
• shitake mushrooms dried – 3-4 pieces (optional)
• water – 3 cups

What is Stock?

Stocks or flavored liquids are used to enhance the flavor of dishes and sauces. In order to concentrate the stocks, the liquid reduction process called “pulling” is applied, so as the liquid decreases, the stock aroma becomes denser. Salt is not used while preparing stock as it is a base product.

What is Dashi Stock Recipe?

If you’ve never cooked dashi before, we suggest you try a bowl of “miso soup” first. Dashi is a dense aromatic liquid that adds very aromatic flavor to a simple soup. You can also try noodle soups or fish soups with this recipe. Dashi, which is frequently used in Japanese soups, can also be used as a sauce in vegetable or fish sauces, noodle soups or tempura mortar. It can be used to enhance flavor in any Asian dish.

It is possible to do dashi every 10 minutes. You can keep the dai fresh in the refrigerator for up to a week or keep it in the freezer for up to three months. To get a lot of flavor, we recommend keeping the dashi in “kombu” (a special seaweed) overnight before preparing it.

Dashi Stock Recipe Directions:

Take 2 pieces of kombu that you cut 10 cm long. If there are white spots on them, wipe them off with a damp cloth. It will give better results if you keep the kombu in water a day before. If you are going to do it without soaking in water, heat it in 3 cups of water in a deep saucepan near boiling. When you handle the moss, you will see that it softens. Remove the softened seaweed, if you wish, you can cut them finely and use them as a garnish to your soup.

Boil the water and add the shaved pieces of smoked tuna and dried shitake mushrooms. After boiling for 30 seconds, turn off the heat and let it cool. After it cools down, drain the water with the help of a strainer and cheesecloth.

Dashi Stock Recipe Service Suggestion

You can use this aromatic liquid dashi in noodle and fish soups as well as in sauces you will prepare for fish dishes.