Japanese Stock-Dashi

Dashi is the basic stock used to flavour many Japanese dishes. Unlike western stocks, it takes only minutes to make. 


As we know, one of the foundations of Japanese cuisine is umami taste , a characteristics 'savouriness' ,which was discovered as one of the five senses to accompany sweet, sour ,bitter and salty and is a more friendly name for the taste of glutamates. Our tongues are quite partial to umami flavours which is why strong, intensely flavoured foods, especially when paired together can give an even more intense flavour, a good example is the parmesan cheese on tomato sauce. Dashi is the key to imparting this umami to such Japanese cuisine. A subtle aromatic, clear broth,dashi stock enhances and intensifies the flavour of foods it is cooked or blended with.However, it is more than just a stock: it gives a delicate base note to soups , salads,dipping sauces, rice and noodles as well as all kinds of simmered, steamed and stewed foods. 

There are several types of dashi to suit different purposes. It can be made using one of these things: kombu(kelp).katsuobushi(dried bonito flakes),iriko/niboshi(dried baby sardines),and dried shiitake mushrooms.We will start from the most common one which is called 'Kombu and Katsuobushi Dashi', using for clear soup, nimono, noodle soup, and more.

1.Wipe off any pieces of dirt form the kombu which damp kitchen paper,take small tears in  it to encourage the maximum release of flavour.
2.Put water in a sauce pan,add the kombu and bring to the boil over a low heat.
3.Remove the kombu when it begins to float to the surface, just before the water reaches boiling point.Do not boil the kombu as it will discolour the dashi and make it taste bitter. 
4.Add  the bonito flakes and bring the water back to the boil,then remove from the heat.Allow the flakes to settle to the bottom of the pan.
5.Strain the stock through a muslin-lined sieve lined with kitchen paper or a coffee filter. 


The delicate flavour and taste of dashi is lost if it is frozen, so it is best to make the stock fresh each time and use it the same day. 

In the traditional Japanese Kitchen, vegetarian dashi is made from kombu and dried shiitake mushrooms, which give it a subtle smoky flavour.
1.Prepare the kombu as above.
2.Put water in a sauce pan, add the kombu and the shiitake mushrooms,leave to sock for at least one hour or overnight. Bring to boil over a low heat.

3.Remove the kombu when it begins to float to the surface, just before the water reaches boiling point.
4.Turn up the heat and boil rapidly for 2 minutes, then set aside to cool to room temperature.Remove the mushrooms.

1.Prepare the kombu as above.
2.Put all the dry ingredients in a glass jug with a lid or sealable plastic container and add the water.
3.Chill in the refrigerator overnight and strain before use.


The dashi will keep up for up to three days in the refrigerator. 

Niboshi is a japanese fish stock form dried sardines(anchovies in some translation).It is especially popular for making miso soup. 
1.Remove the heads and entrails of niboshi to prevent bitterness.
2.Put water in a deep pot and sock niboshi for one hour or more.
3.Bring to a boil and simmer on heat for about 5 minutes,skimming off any foam rise to the surface.Stop the heat.
4.Strain the stock through a colander lined with kitchen paper or paper tower.

Hon Dashi

Hon Dashi means"real dashi" in Japanese.It is the instant dashi comes in a powder which boasts a unique sweet and mildly smokey undertone. The most common type of hon dashi is made with katsubushi bonito flakes and kombu kelp so it is not suitable for vegetarians. This is also a newer variety of Hon Dashi which  made from dried scallops instead of bonito.It has a intense shellfish flavour which is perfect for enhancing seafood dishes such as mixed seafood risotto.