Dashi Broth

Dashi broth – recipe with photo, Japanese cuisine
Rating: 4.5 Votes: 27
Cooking Time:
1 hour
Recipe Yield:
500 ml
Difficulty:
Medium recipe

Dashi broth – a recipe for Japanese cuisine, in Japan, a lot of dishes are cooked on the basis of dashi. The first dashi broth is used to make soups, and the second dashi broth is used to stew vegetables, fish or meat. The recipe for dashi broth uses katsuobushi, dried tuna shavings.

Recipe Ingredients

For the first dashi broth
Water 500 ml
Kombu 50 g
For the second dashi broth
Water 500 ml

Cooking Recipe

For the dashi broth Japanese recipe, pour water into a saucepan, add kombu seaweed and set aside for 1 hour. After the time has elapsed, put the kombu water on medium heat and bring to a boil without a lid. Remove the kombu from the water and set aside, you will need the seaweed for the second dashi broth. Bring the kombu broth back to a boil, then pour in 50 ml of cold water, add katsuobushi and bring to a boil again. Then remove the pan from the heat and let the broth stand for 5 minutes, and then strain through a fine sieve. Do not throw away Katsuobushi, the shavings will come in handy for the second broth.

To prepare the second dashi broth, put the remaining kombu and katsuobushi from the first broth into a pot of water. Place the saucepan over medium heat, bring to a boil and simmer for 15 minutes or until the broth has reduced by a third. Then add fresh katsuobushi and remove the broth from the heat. Remove the foam from the surface of the broth and let it stand for 10 minutes. When the second dashi broth is infused, it must be strained through a fine sieve.