Dashi

Source

Sushi by Kunihiro

Ingredients

Dashi broth

  • 10g Dried Dashi Konbu Seaweed
  • 20g Dried Bonito Flakes
  • 1 liter of water

Directions

  • wipe off 10g Konbu
  • let soak for 1 hour in 1 liter of water
  • slowly heat on low heat
  • once you see small bubbles remove kelp
  • bring to boil on high heat
  • once it hits boiling turn off hear
  • add 20g Bonito Flakes (do not touch bonito flakes)
  • let set for five minutes
  • strain out dashi capture seaweed and bonito flakes
  • don't squeeze dashi out of bonito flakes
  • can keep dashi in refrigerator for up to four days

Tsukudani

Ingredients

  • Left over Konbu and Bonito from Dashi broth
  • 1.5 Tbsp Soy sauce,
  • 1Tbsp Mirin,

Directions

tsukudani from use kinbu and bonito flakes

  • cut kelp into small flat pieces
  • cut up bonito flakes
  • place in pan
  • set to low heat
  • add soy sauce and mirin
  • cook until most of the liquid is gone

Miso Soup

Ingredients

  • 2 cups Dashi broth
  • 2 tablespoons white miso paste without dashi
  • 1 tablespoon dried wakame seaweed
  • 180g Tofu (about 1/3rd of a pack) firm or soft to preference.

Directions

  • soak wakame seaweed in a bowl of water for at least 5 minutes
  • cut tofu into small cubed
  • bring dashi to boil (ok to use high heat), turn off once it reaches a boil
  • mix in miso paste in a measuring cup, make sure it fully dissolved and does not leave any bug chunks
  • add tofu
  • squeeze out water from wakame and add to pot
  • turn heat to medium (turn off heat before boil, do not allow miso to boil)