Greg Dupree
Active Time
N/A
Total Time
1 HR 30 MIN
Yield
Serves : Makes 11 cups

Brandon Go’s methodical preparation of bento orbits around quality dashi, made daily. The dashi plays an important role in each of the following dishes, any of which can be prepared alone or combined with other vegetables and proteins for a satisfying meal. This dashi recipe makes enough to prepare the Ohitashi, Agedashi Eggplant, Dashimaki Tamago, and the Dashi-Steamed Rice

How to Make It

Step 1    

Place 4 liters water and kombu in a 6-quart container. Cover and refrigerate 8 hours or overnight.

Step 2    

Transfer water-kombu mixture to a large stockpot. Heat over medium-high to a temperature of about 140°F. Reduce heat to low, and maintain water temperature of 140°F for 15 minutes. (To help maintain the temperature, increase or reduce the heat as needed, and/or reposition the stockpot over stovetop burner so that the heat source only partially touches bottom of the pot.) Remove and discard kombu. (If you don’t have time to soak kombu overnight, steep kombu in water at 140°F for about 1 hour. Remove and discard kombu.)

Step 3    

Return heat to medium-high, and bring kombu liquid to a temperature of about 176°F. Skim and discard any foam that may develop. Gently stir in katsuobushi. Reduce heat to low, and maintain water temperature of 176°F for 35 minutes, skimming and discarding foam every 10 minutes, if needed. (To help maintain the temperature, increase or reduce the heat as needed, and/or reposition the stockpot over stovetop burner so that the heat source only partially touches bottom of the pot.)

Step 4    

Taste a little of the dashi. Finished dashi should have body in the mouth and not feel watery. If it feels watery, steep an additional 5 to 10 minutes over low heat.

Step
Step 5    

Line a fine wire-mesh strainer with a large coffee filter. Pour dashi through lined strainer into a large container; discard solids. Store dashi in an airtight container in refrigerator up to 3 days, or in freezer up to 2 months.

Make Ahead

The dashi may be covered and chilled for up to 3 days. It may be frozen for up to 2 months.

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