Noodles and Rice

Dashi - basic Japanese Stock

by Tom on June 23rd, 2007

Dashi is a broad category of stock used in a lot of Japanese cooking.  For some people it is a complete mystery, for others it is an essential ingredient.

Dashi is traditionally made up of various combinations of dried bonito (Katsuo-Bushi), small dried fish (Niboshi), dried kelp (konbu) and Dried mushrooms (shiitake).  These ingredients are soaked or boiled in water.  The liquid is then strained and used in the subsequent recipe. It is best used that day but could be stored in the fridge for a couple of days if you want to use it twice. 

Realistically, in Japan, most dashi is born these days from pre-prepared packet dashi.  This comes in the form of small smelly granules about half as big as a sesame seed.  These granules are added to water and boiled.  The granules dissolve in the water leaving a frothy scum on top which is scraped off and disposed of.

The ratio of water to dashi granules varies a bit according to the recipe and your taste, but it is safe to start off with about a desert spoon full for about a litre of water.  Then you can add more water or granules to suit your self.

Dashi granules should be available in all Asian food shops and many regular supermarkets around the world.  They last a long time, so hunt them down and keep it in your cupboard for next time you are cooking Japanese food.

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POSTED IN: Ingredient Spotlight, Japanese