Pull the dashi
Put the ingredients in the water and leave it for a day, and that's enough to make the soup stock. If it's not enough, boil it and get even more delicious dashi. It has a thicker flavor than the first dashi that is released by the remaining heat, and can be used in a variety of dishes.
Instead, choose the best ingredients possible and use them all in your cooking until the very end. For example, the kelp used in dashi can be made into tsukudani, and the dried sardines can be made into miso soup.
"If you buy cheap things and throw them away in vain, then buy good things and use them all." This is the basics of cooking.
[How to make bonito soup stock] Place water and kelp together with pot or something similar and leave it all day long. (Even in this state, the soup stock is delicious. It's easy to use if you put it in a pot or something similar and store it in the fridge.)
Add bonito flakes to [1] and boil.
After simmering for about 10 minutes, lightly remove the rinse, apply pressure from above, and strain it, then prepare.
[How to make dried sardines] Remove the head and belly of dried sardines with your fingers. (This will help reduce the fishy smell and impurities of the fish.)
Put dried sardines and kelp in a pot, which have been removed from the head and belly, and leave for a day. (You can see that the dried sardines floating in the pot have subsided after a day. It is proof that the dashi have already come out.)
Boil the pot from [5] and simmer for about 10 minutes, then apply pressure on top and strain it to finish.
The bonito dashi is darker in color, and the dried sardine dashi has a transparent color.
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[Bowl Dish]
- Bonito shavings
- 40g
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- kelp
- 10g
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- water
- 2 liters
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[Dried sardines]
- Dried sardines
- 40g
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- kelp
- 10g
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- water
- 2 liters
