Writer: Yumiko Ishimaru
The way to make dashi stock varies by each household and chef. There are many recipes; however, let me introduce the following two simple recipes:
Katsuo Ichiban Dashi (only use katsuobushi)
It has a mellow, rich smell and taste. The broth has a very clear and amber color. It is often used for suimono (soup), chawanmushi, miso soup, and soup stock for soba and udon noodles.
- Put water in a pot and bring to a boil.
- Add katsuobushi and leave it for a while. Strain with a paper towel or a clean cloth. Let rest for about 1 minute, and it is ready to use.
Kombu and Katsuo Awase Dashi
It provides balanced umami flavor as well as a kombu and katsuo aroma. It can be used for any kind of dish, but mainly for suimono, nimono and chawanmushi.
- Put water and kombu in a pot and let it seep for 30 minutes to an hour. Put on medium heat.
- Just before the dashi starts boiling (the little bubbles start at 70℃), remove kombu and add katsuobushi. Once it starts boiling, remove from heat. Let it steep for one minute.
- Strain with a paper towel or a clean cloth.
How to store katsuobushi
Katsuobushi easily gets stale and verminous. Therefore, it is the best to wrap it with plastic food jwrap or put it in plastic bag and then store it in the refrigerator. You can also find bags of shaved katsuobushi at supermarkets; however, it easily gets oxidized. Therefore, once you open the bag, it is better to use it all as soon as possible.
*You do not eat the whole chunk of katsuobushi; rather shave it with a special “kezuriki” shaver and use the katsuobushi flakes. A lot of people use shaved katsuobushi to make dashi stock at home.