How to make the 4 main dashi stocks of Japanese cuisine
In the previous article, we introduced how dashi is a crucial part of Japanese cuisine and the four main ingredients that can be used to make dashi stock.
The secret to the taste of Japanese food and the 4 main dashi soup stocks
Today we will talk about how to make dashi from each of these ingredients and will introduce some typical sample dishes for each stock.
1. How to make dashi from katsuobushi bonito flakes
Katsuobushi bonito flakes are divided into thin and thick flakes and the way they are used to make dashi differs depending on this.
The key point is that you do not boil thin-cut bonito flakes, as you risk evaporating away the aroma, but you do boil thick-cut flakes as it brings out the richness.
Thin-cut bonito flakes:
* Add 1 liter of water to a pan and heat it over high heat. Immediately after it comes to a boil, add 30 grams of dried bonito flakes.
* Heat the water until it comes to a boil again, turn off the heat, leave it for about 2 minutes, then scoop the dried bonito out with a strainer (a handheld cooking utensil with a net on the frame), and squeeze the liquid out firmly to complete.
Thick-cut bonito flakes:
* Add 50 grams of dried bonito flakes to a pan immediately after the water comes to a boil, keep simmering for about 40 minutes, and then remove the bonito with a strainer.
The resulting bonito dashi will have a refined, mild seafood aroma and is characterized by its versatility. It can be used in all kinds of dishes from those with stronger flavors to those that make the most of the dashi taste itself.
Recommended Japanese dishes that use bonito dashi
Okonomiyaki pancakes
Okonomiyaki is a popular Japanese pancake-like dish made by mixing flour with ingredients including katsuobushi bonito dashi, egg and plenty of cabbage.
It is grilled on an iron plate and slathered with okonomiyaki sauce(made from a mixture of vinegar, ketchup, vegetables/fruits, herbs and honey). It's usually topped with Japanese mayonnaise, aonori seaweed, and thinly sliced dried bonito flakes.
You can add many other ingredients including seaweed and heartier meats like pork slices. Okonomi means "as you like," so depending on where you are in Japan, you will see lots of different kinds of okonomiyaki on offer.
Some prefectures put yam or rice in the batter and some sandwich yakisoba (thin noodles flavored with sauce).
2. How to make dashi from konbu
The key to great kelp dashi stock is to soak it in water before boiling and to turn off the heat right before the water comes to a boil.
* Cut the kelp into pieces (of approx. 30 grams) with scissors and remove any dirt on the surface with running water or by wiping it off with a clean kitchen cloth.
* Add 1 liter of water and the kelp to a pan and soak for 60 minutes. Simmer over low heat and turn off the heat when bubbles begin to come out from the kelp. Then remove the kelp. It's simple!
Recommended Japanese dishes that use konbu dashi
The refined and mild taste of konbu dashi stock is perfect for dishes that just want to take on its incredible color.
Its umami flavor supposedly becomes even more pronounced when combined with the inosinic acid found in seafood and pork. ·
Oden
Konbu dashi is also used in oden, which is a simmered dish in which nerimono (processed ground fish products), eggs, daikon radish, beef tendon, etc. are soaked in konbu soup stock. It's a home-cooked dish that's a staple of Japanese winter dining tables.
As you can see from the photo, kelp itself is also popular as one of the ingredients for oden. Oden, which is often made with kelp and bonito soup stock, can be made in large quantities and enjoyed by soaking ingredients in the stock for 2–3 days.
Nowadays, you can easily buy it at convenience stores too, so please give it a try when you come to Japan!
3. How to make dried sardine dashi stock
The size of dried sardines varies depending on the type, but the larger the size, the stronger their flavor. Sardines can also taste very bitter, so it is important to remove the head and internal organs before cooking to avoid this.
* After removing the head and internal organs of the dried sardines (approx. 30 grams, which is about 25 sardines), dry roast them in a frying pan without oil for about 3–4 minutes.
* Add 1 liter of water and the dried sardines to a pan, soak overnight, and heat the dried sardines over medium heat.
* When it boils, reduce the heat to low and simmer for another 4 minutes while removing the scum on top.
* Strain out the dried sardines with a strainer lined with paper towels to complete the process.
The rich umami of dried sardines goes well with ingredients with a strong flavor. It's also packed with nutrients and gives a healthy boost to the nutritional value of any dish that it's used in.
Recommended Japanese dishes that use dried sardine dashi
tonjiru miso soup with pork and vegetables
Butajiru is made by boiling pork with lots of root vegetables like carrots, burdock roots, daikon radishes, and taro. The main flavor comes from the miso, but the sardines also add to the umami taste.
Naturally, dried sardines also work well in miso soup. If you want to know more about miso soup, please click here.
4. How to make dried shiitake dashi stock
When you boil shiitake mushrooms this reduces the umami component, so the trick is to let it sit in the fridge and have the flavors slowly seep out into the water overnight.
* Rinse 4.5 dried shiitake mushrooms under running water, put them in a container with a lid, and pour in enough water (1 liter) to cover them.
* Close the lid tightly, leave it in the refrigerator for 12–24 hours, and strain the liquid through a strainer to complete.
Dried shiitake dashi stock, which has a strong aroma and rich umami flavor, deepens the flavor of any dish it's used in.
Recommended Japanese dishes that use dried shiitake dashi
Kiriboshi daikon
Kiriboshi daikon is a typical Japanese side dish. Kiriboshi daikon is a dried daikon dish made by cutting daikon radish into thin strips and then drying it.
This makes it more nutritious than raw daikon radish. Cut this into fine pieces and boil it with dried shiitake mushrooms and fried tofu. Kiriboshi daikon soaked in dashi stock is delicious and served either hot or chilled!
We hope this article inspires you to fully enjoy the world of dashi and has shown you how the existence of dashi is essential for top-notch Japanese cuisine.
"Dashi packs" are also available in Japanese stores and are the Japanese equivalent of powdered stock cubes that can give you easy soup stock in minutes by simply dissolving them in water.
These packs are your best friend when you want to make delicious Japanese food quickly and easily at home, but they still can't compare to the taste of the real thing. The next time you eat Japanese food try and guess what kind of dashi was used, or if you have a chance to visit a restaurant, try asking them!
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