ecobkk’s diary


【和食】だしのとり方/How to Make Dashi(including Recipe in English)


Today, I would like to write how to make "Dashi" which is quite an important item to make Japanese cuisine such as miso soup tasty(^_^).

昔のブログで書いた情報とほぼ同じですが、リライトしました。日本語では、後日、この出汁を使った、麺つゆと天つゆの作り方を紹介する時にまとめてアップ予定ですm(_ _)m




Ingredients ( in the case of making 3 cups=600cc)
・3 cups water (=600cc)
・4 inch (=10 cm×10cm) dried kelp (= We often called it konbu(昆布/こんぶ in Japanese).
・1 handful (=around 30g) of dried bonito flakes(= We often called it katsuobushi(かつおぶし in Japanese)

1. Place water and dried kelp (= konbu) in a (soup) pot over medium heat.
2. Add 3 cups water to heat until boiling.
3. When it comes to a boil, add dried bonito flakes(= katsuobushi) and to heat until boiling again.
4. When it boils again, remove the scum from the surface of the liquid and turn off the heat.
5. Strain through strainer (to remove konbu and katsuobushi)

I often use this liquid called "Dashi" when you make Japanese cuisine such as soup, udon, and so on(^^)/ I hope you like it(^.^)

Additional Notes
・In Japan, we can use tap water in making dashi, but in Thailand, I think it is better to buy water and use it.
・You can buy konbu and katsuobushi at FUJI supermarket, Gourmet Market and the other shops in BKK although the items are sometimes out of stock.
・If you need more information of this recipe, please get in touch with me through comment box or DM(facebook, or instagram).

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