Recipe

Traditional Concentrated Dashi Stock Recipe

	Tiggerizzy / All my dishes 1 year, 10 months ago 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... More Prep:720m Cook:5m Servings:40	Tiggerizzy
	traditional noshuka concentrated dashi stock japanese flexable

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Ingredients

Kombu - Two 4x6-inch pieces wiped clean (Dried Seaweed, can be found at most international markets)

Dried Shiitake Mushrooms - 12 wiped clean

Niboshi - 1 1/2 cups (Small Dried Sardines, again available at most international markets in cellophane packages in the refrigerator)

Soy Sauce - 3 cups

Mirin - 1 cup

Sake - 1 cup

Glass Jar

Directions

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.

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Comments

invisiblechef 1 year, 10 months ago said:
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 :)

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Alterations

invisiblechef 1 year, 10 months ago said:
I wouldn't suggest wiping the konbu strips clean as I've been told that the white stuff is actually high in minerals and nutrients.

tiggerizzy 1 year, 10 months ago said:
Thanks for the suggestion. I will try it next time I make some more and see if it tastes different.

Another thing you can do is use this as a dipping sauce for soba or udon. Dilute with just a little water and some ginger and scallions.

Also, this is great for stir-frys. Dilute it with 1 to 2 parts water and simmer your stir-fry. You wont need any more seasoning.

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