Dashi stock. This clear broth is ubiquitous in Japanese cooking, and is my first order of recipe business. I advise anyone who intends to be cooking a lot of this kind of thing to keep a quart or so of it around at all times. You never know where it will turn up.
- A 6″ square piece of Konbu
- A generous handful of Katsuobushi
- 6 cups of water
Toss the konbu and the water into a pot and allow the seaweed to soak for at least 20 minutes. It will take in water and become something now recognizable as a vegetable. When it has thoroughly reconstituted, turn the stove on and bring everything to a boil.
Fish the konbu out of the pot and reserve it for later. It’s good in miso soup or as part of a stir fry; once my mother bagged a piece while I wasn’t looking and just ate it on its own, which she regretted immediately.
Remove the pot from the heat and drop the handful of katsuobushi right into the pale green liquid the konbu has left behind. There will be a strong smell of fish: don’t worry, it dissipates quickly. Immediately strain the katsuobushi out of the broth and squeeze all of the liquid out of it. Discard.
If you don’t want to use the fish, vegan konbu dashi is easily made simply by omitting all of the fish steps.
This keeps well in the fridge for a couple of days, although it does lose pungency over time.
Huzzah. Now we can talk about miso.