It seemed smart to start off the Japanese cooking challenge with one of the basic building blocks of the cuisine: dashi. This has been on my cooking to-do-list for years now, and I’m not sure why it took me so long – it’s very simple, and just takes a bit of patience. This is adapted from one of my Japanese cookbooks, Japanese Soul Cooking.


8 cups plus two tbsp water
2 6 inch places kombu
1.5 oz shaved and dried bonito (about three cups)

Add eight cups water and kombu to stockpot. Let steep 30 minutes.

Bring to a boil. Remove kombu. Add 2 tbsp water. Add bonito – when boiling again, reduce to simmer and simmer 5 minutes. Let steep another 15 minutes. Strain and you’re good to go.


Filed under ingredients, japanese challenge, low carb, technique, Uncategorized

3 responses to “Dashi

  1. Pingback: Miso Soup | Missy's Recipes

  2. Pingback: Mori Soba | Missy's Recipes

  3. Pingback: Japanese Challenge Complete! A Rundown of #MissysMidnightDiner | Missy's Recipes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s