The Sushi Guy

"Dashi is the traditional soup base.stock for many Japanese soups and sauces. This homemade version, however time consuming, is much better than using instant dashi (dashi-no-moto). This is a great starting point for miso soup!"
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30 min servings
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  1. 1. Combine the water and konbu in a medium saucepan and allow to steep for 30 min.
  2. 2. Bring water and konbu to boil over medium heat.
  3. 3. Remove konbu as soon as the water begins to boil.
  4. 4. Add katsuo-bushi and remove from heat.
  5. 5. Allow the katsuo-bushi to settle for 2 min then strain the mixture through a cheesecloth-covered sieve.
  6. Dashi can be kept up to 2 weeks in the refrigerator or can be frozen to keep for longer periods.


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