Makes 4 Cups
Total Cooking Time 15 minutes
Myth Buster
Many people believe that cooking Japanese foods is complicated and super difficult. Making authentic Japanese cooking broth at home? Impossible! Unimaginable! Not so. Simmer-to-almost-boil two dried ingredients in water, and it is done in 15 minutes, unlike making western meat/vegetable, or bone broth/stock that could take one, two, 10, or more hours. Don’t believe me? Try it once. Share your results please.
Umami: the Source of Enhanced Flavors and Increased Satiety
Dashi, the foundation of the Japanese cuisine, is packed with Umami, which enhances flavors and increases satiety. One of the key reasons why the Japanese foods are both delicious and healthy.
Dashi, the foundation of the Japanese cuisine, is packed with Umami, which enhances flavors and increases satiety. One of the key reasons why the Japanese foods are both delicious and healthy.
Ingredients
- One 4 x 4 inch / 12 x 12 cm dried kombu
- 4 1/2 cups cold water
- 4 loose cups dried shaved bonito
Steps
- Place the kombu and cold water in a medium sauce pan, and bring it almost to boil.
- Take out the kombu and set aside (keeping it in an air-tight container in a fridge)
- Add the bonito to the broth, and heat on high until it returns to a boil.
- As soon as it is boiled, turn the heat off, and let it sit for two minutes.
- Pour the stock through a fine-mesh sieve.
DONE!