Homemade Dashi Stock (Kombu & Bonito) Recipe: How to Extract Twice to Make Your Money Worth | Samsun
In this video, I'll show you how to make authentic homemade dashi stock using kombu and bonito flakes - the secret behind amazing Japanese soups and sauces. I'll also teach you my double-extraction...
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Cooking tools:
- Pot
- Cold water container
- Measuring cup
- Cloth
- Fine-mesh sieve
- Airtight container
- Stove
- Spoon
- Refrigerator
- Kitchen timer
- Mixing bowl
- Kitchen scale
Ingredients
- 1000 ml cold water
- ▢5-10 g dried kelp (kombu)
- ▢100 ml water
- ▢2 handfuls bonito flakes (katsuobushi) approx 1 cup per handful
- rehydrated kombu leftover from ichiban dashi
- leftover bonito flakes from ichiban dashi
- ▢1000 ml water
- ▢1 handful bonito flakes (katsuobushi) fresh/unused
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