Dashi 3 types

By á-25087

Dashi is Japanese stock, it’s the secret and the heart of Japanese cuisine. I am giving 3 types in one recipe, as they are similar. They are cuourtesy of Chef Takashi Tamura of Tsukiji Tamura—Tokyo, Japan.

Ingredients

• Dashi (Basic Dashi)
• 3 liters water
• 20 grams kombu
• 100 milliliters water
• 80 grams bonito flakes
• Niban Dashi (Secondary Dashi)
• Leftover kombu and bonito flakes from dashi [link to dashi recipe]
• 1 1/2 liters water
• Shojin Dashi (Vegetarian Dashi)
• 150 grams dried shiitake mushrooms
• 3.6 liters water
• 30 grams kombu

Preparation

Step 1

Dashi (Basic Dashi)
Place the kombu in a pan with the 3 liters of water and leave to soak for 1½ hours in winter, or 20-30 minutes in summer. After soaking, apply heat to the pan and heat until just before it reaches boiling point, and remove the kombu right as small bubbles appear in the pan (around 140-150°F/60-65°C.). Pour 100 ml of water in to ensure that the temperature drops below 212°F/100°C. Turn off the heat and immediately add the bonito flakes. When the flakes sink to the bottom of the pan, skim off the scum that will have risen to the surface. Strain the dashi through cheesecloth immediately.

Niban Dashi (Secondary Dashi)
Place leftover kombu and bonito flakes in a pan and pour in the water. Heat until boiled, then turn to a low flame and simmer for 10 minutes. Strain through cheesecloth, and wring out thoroughly to squeeze out the dashi.

Shojin Dashi (Vegetarian Dashi)
Wash dirt and impurities off shiitakes, then place in a bowl with 1.8 liters water and leave to soak for 8 to 12 hours. Heat the other 1.8 liters of water to 140°F/60°C and add the kombu. Simmer for 1 hour, and then remove kombu. Strain the shiitake dashi through a mesh strainer and add to the kombu dashi in a proportion of 1:2 shiitake to kombu. Strain the dashi through kitchen paper.