To prepare a traditional dashi, you will need:
- 1 litre of water
- 30g of dried bonito flakes katsuobushi, ref. NISWU003
There are two ways to obtain these flakes. Either by grating dried bonito: after drying, bonito fillets are sold in the form of brownish sticks. When preparing, simply grate them using a katsuobushi grater to obtain flakes, or in the form of pre-grated flakes, available in bags, consisting of small pinkish-brown shavings, ready to use.
- 1 Rausu kombu seaweed, ref. NISDOSHO8
Preparing homemade dashi in a few steps
Heat the water and the kombu:
- In a saucepan, pour the water and add the Rausu kombu seaweed.
- Heat gently over a low flame to gradually infuse the flavours.
- Once the temperature reaches 78°C, remove the seaweed.
Do not throw it away! It can be used in other recipes such as tsukudani (simmered seaweed) or soups.
Add the dried bonito flakes
- Add the Nishikidôri Katsuobushi flakes to the hot water.
- Turn off the heat and leave to steep until the flakes sink to the bottom.
- Strain the dashi stock
- Strain the liquid through a fine-mesh sieve or a clean cloth to remove any residue.
You will then obtain a clear and fragrant dashi, ready to use.
How to use dashi stock?
This subtle and flavourful stock will enhance your dishes. You can use dashi stock in particular to season stir-fries, risottos and marinades. It can serve as a base for meat or fish tartares. We also recommend using dashi stock for omelettes, rice and sautéed noodles.
Find our homemade dashi recipe on video:
Find all the ingredients to make your traditional dashi stock in store or online at Nishikidôri
To make this dashi recipe to the highest standard, we offer exceptional products imported directly from Japan. Find them in our online shop or in store, in Paris.
See you soon at Nishikidôri!
