Traditional Concentrated Dashi Stock
From tiggerizzy 16 years ago
- 5 minutes to make
- Serves 40
This stock is a traditional take on the quick dashi broths that are on the market today. It keeps for up to 5 months well in the frig. It is not at all fishy even though dried fish go into it. It can be used to make a light or dark broth depending on your needs. Read more It can also be used a a dipping sauce with no dilution. See less
Ingredients
- Kombu - Two 4x6-inch pieces wiped clean (Dried Seaweed, can be found at most international markets) shopping list
- dried shiitake mushrooms - 12 wiped clean shopping list
- Niboshi - 1 1/2 cups (Small Dried Sardines, again available at most international markets in cellophane packages in the refrigerator) shopping list
- soy sauce - 3 cups shopping list
- mirin - 1 cup shopping list
- sake - 1 cup shopping list
- Glass Jar shopping list
How to make it
- Combine all the ingredients in a bowl, cover and let stand at room temperature overnight.
- Pour into a heavy pot and bring to a boil over high heat.
- Boil for 1 minute, then reduce the heat to low and simmer for 3 minutes.
- Strain, and set the solids aside for another use if desired. (See My Crumbled Grilled Fish recipe.)
- Rinse the glass jar with hot water very well.
- Cool the liquid, and pour it into the glass jar.
- Refrigerate, Will keep for up to 5 months.
- To use the concentrated stock, mix 4 parts of water with 1 part concentrate. Bring to a boil and simmer for a few minutes before serving.
People Who Like This Dish 4
- dreamweaver Galeton, PA
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The Rating
Reviewed by 2 people-
Hi, I have a salmon flake recipe posted if you want to try it out. I will check your crumbled grilled recipe out. Do you use it as the fish flakes? Great post :)
invisiblechef
in loved it
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