How to Cook Dashi Soup

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Dashi is a fundamental ingredient for Japanese food. It’s fast and easy to cook, so you can prepare it fresh every time you make Japanese food.

Everybody says that dashi is a fundamental part but what is dashi? When do we use dashi? What’s the difference between dashi and dashi powder? Let’s think about dashi a little bit deeper here.

How to Cook Dashi

Dashi is one of the fundamental ingredients in Japanese cooking. Let’s learn how to cook dashi and cook traditional Japanese food!
Prep Time 0 mins
Cook Time 30 mins
Servings 1000 mL
INGREDIENTS
  • water 1000 mL
  • kombu seaweed 10 g
  • bonito flake 10 g
INSTRUCTIONS
  • Put water and kombu seaweed in the pot and heat with low middle heat.
  • Remove kombu seaweed just before it starts boiling. Kombu seaweed is useful for another recipe so don’t throw it away.
  • After it starts boiling, add bonito flakes. Let boil for 3-5 minutes.
  • Remove from the heat and let it wait until the bonito flakes stop their boiling dance.
  • Filter the bonito flakes from the liquid. The golden yellow liquid is called dashi. Leftover bonito flakes are useful for another recipe so don’t throw it away.
NOTES
Dashi is a fundamental ingredient for Japanese food. It’s fast and easy to cook, so you can prepare it fresh every time you make Japanese food.
Everybody says that dashi is a fundamental part but what is dashi? When do we use dashi? What’s the difference between dashi and dashi powder? Let’s think about dashi a little bit deeper here.
You can cook furikake with the leftover kombu seaweed and bonito flakes.
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