My Daily Dashi
Everyone understands the importance of having a solid foundation. However, we don’t necessarily follow the basic rules when it comes to home cooking.
The traditional way of making dashi can cost a lot and usually it’s time-consuming. We have limited time and resources.
When you make a thick-flavored dish or when you simmer multiple ingredients using Ichiban-dashi, it can ruin the delicate aroma of the dashi. Also, for me, the aroma of Niban-dashi is a bit weak. Above all, it’s too much work to make these two styles of dashi for daily meals.
So, I’m going to share the recipe for “my daily dashi” with you.
The way of making daily dashi is not very different from the others, but you can reduce the amount of ingredients and time.
I usually make 2L of dashi stock at once and I use 15g of dried kombu seaweeds and 30 to 40 g of katsuobushi flakes for the daily dashi.
Below is a table displaying all of the amounts and ingredients for daily and ichiban dashi.
|Soft water||2 litters (8 US cups)||2 litters (8 US cups)|
|Kombu seaweed||15 – 20 grams (0.5 -0.7 oz)||40 grams (1.4 oz)|
|Katuobushi flakes||30 – 40 grams (1 -1.4 oz)||60 grams (2 oz)|
The amount of ingredients for the dashi you make depend on preference and what you’re making.
If you have leftover dashi stock, it can be preserved in the fridge for 3 or 4 days. You can also divide it into different size portions depending on how you want to use it in the future. I recommend using ice cube trays to store it in the freezer. It should be very convenient when you want a little amount of dashi.
As I always say, instant dashi products are ok for daily meals. It’s more convenient and quicker. If you prefer using natural ingredients like me, please check my recipe below.
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