How to Make Basic DASHI STOCK

☆ Konbu Kelp Stock ☆

Ingredients:

☆ konbu kelp 20㎝ in length

☆ 4 cup water

Direction:

1. Wipe konbu kelp with a cloth to clean.

2. Fill a bowl with cold water and add the konbu kelp. Let stand for about 2 hours in sumer or 4 hour in winter.

3. Remove the konbu kelp when the stock is ready.

(to make 400cc)

♦This stock is particularly suitable for simmered dishes, one pot, takikomi-gohan etc…. The used kelp can be reused as an ingredient for simmered dish or tsukudani.

☆ Konbu kelp and Dried bonito flakes Dashi Stock(KATSUO-BUSHI) ☆

Ingredients:

☆ 1 or 2 pieces 10㎝ konbu kelp

☆ 20-30g katsuobushi, dried bonito flakes

☆ 4 1/2 cup water

Direction:

1. Wipe the konbu kelp with a cloth to clean. Fill a bowl with cold water and add the konbu kelp. Let stand for about 20 min.

2. Transfer the konbu kelp and water in a pot, and place it over a medium heat. When small bubbles appear from the pot bottom, remove the konbu kelp immediately.

3. When the liquid begins to boil, add all the dried bonito flakes all at once. Turn down the heat a little, and simmer the liquid for few minute while removing the foam thoroughly.

4. Turn off the heat. Wait until all the dried bonito flakes sink to the pot bottom, Strain the liquid through a sieve of fine mesh or paper towel slowly to obtain the clear soup in a bowl.

(To make 4 cups)

♦ This stock is suitable for simmered dishes and soup. Do not squeeze liquid from the remaining dried bonito flakes. Do not boil the liquid while the kelp is inside the pot.

☆ Dried Shiitake mushroom Stock☆

Ingredients:

☆ 5 or 6 pieces dried shiitake mushroom

☆ 4 cups  water

Direction:

1. Wipe the dried shiitake mush room lightly with a well-wrung damp cloth to clean.

2. Fill a bowl with cold water and add the shiitake mushroom cleaned. Let stand for about half day.

3. Remove the shiitake mushrooms when the stock is ready.

(to make 4 cups)

♦ This stock is suitable for simmered dishes. The used mushrooms can be reused as an ingredients for simmered dishes cut off their hard stem tip before use.

☆ Niboshi Stock(small dried fish stock)-water- ☆

Ingredients:

☆ 20-25 pieces NIBOSHI  small dried fish

☆ 4 cups water

Direction:

1.  Pluck off head and pinch away entails off the small dried fish.

2. Fill a bowl with cold water and add the sake and the small fish. Let stand for about half a day

3. Strain the liquid prepared in “2” through a sieve to obtain clear stock in a bowl.

(Make 4 cups)

♦ This stock is suitable foe miso soup.

☆ Niboshi Stock(small dried fish stock)-simmer ☆

Ingredients

☆ 15-20 pieces NIBOSHI small dried fish

☆ 4 cups water

Direction:

1. Pluck off head and pinch away entails of the small dried fish.

2. Fill a bowl with cold water and add the small dried fish. Let stand for about 30 min.

3. Transfer the liquid prepared in “2” a pot and place it over a medium heat. When the liquid comes to the boil, turn down the heat to low immediately. Skin the surface to remove the foam.

4. After simmering the liquid over low heat for 5- 10 min, strain it through a paper towel or a cloth placed over a sieve of fine mesh.

(Make 4 cups)

♦ This stock is suitable for miso soups

There you have it. Hope you enjoy this, until next time let’s cook together. 次回は一緒に作りましょう～^^/~~ PS: If you enjoy my Daily recipe subscribe to my RSS Feed and I also have available my first e-Book, which FREE to you for coming by and reading my Japanese CookingRecipes. Thank you..