Japanese•healthy
Easy Overnight Dashi 簡単だし
How to make Dashi stock from kelp, bonito, niboshi, and shiitake mushroom dashi pack
- Prep time
- 5 min
- Cook time
- 8 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 cups of water
- 10 x10cm kombu kelp (or 15g Kelp)
- 2 cups of bonito flakes (or 15 g Bonito flakes)
Instructions
- 1
Clean the kelp with a well wrung out damp cloth, place the kelp and bonito flakes in a container with water and let it stand overnight in fridge.
- 2
Next morning, Strain the dashi into a large bowl with a sieve lined with a kitchen paper towel.
- 3
Squeeze the dashi stock gently through the kitchen paper towel. *1
- 4
Use it for cooking or store in the fridge. *2